At the butcher, I found a beautiful rib roast of a Friesian cow. These are the black and white cows that you see worldwide and are mostly known as dairy cows. Here in the Netherlands, where these cows come from, we also see them in dual-purpose programs where they are fattened after giving milk to a certain age.I smoked this excellent rib roast in a mayonnaise herb crust to show that this beef can be just as good or sometimes better than Black Angus beef.
- 1 piece rib roast
- 2 tbsp mayonnaise
- 2 parts fleur de sel
- 1 part ground black pepper
- 1 part oregano dried
- 1 part parsley dried
- ½ part onion powder
- ½ part rosemary powder
- ½ part sumac
- ¼ part garlic powder
- Clean up the rib roast and get rid of the harder parts of fat on the outside and the loose bits of meat. Then you truss it with butchers twine to get an even shape.
- Mix the ingredients of the dry rub. Smear a heavy layer of mayonnaise on the meat and sprinkle an even coating of dry rub on all sides.
- Start your grill with two zones and a temperature of about 160°C/320°F.
- Place a chunk of smoke wood. Put the rib roast on the indirect side and place a thermometer in the meat.
- Close the lid and let the rib roast smoke to a temperature of 54ºC/129°F.
- Let the roast rest for 15 to 20 minutes before slicing it.
Calories: 52kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 239mgPotassium: 13mgFiber: 1gSugar: 1gVitamin A: 35IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!
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