Early winter brings a special kind of anticipation—shorter days, festive gatherings, and the promise of meals that feel worth slowing down for. A Smoked RibEye Roast captures that spirit beautifully. Its deep, smoky character and rich, tender slices turn any cold-weather dinner into a moment everyone remembers. This recipe invites you to take the celebration outdoors, letting your grill carry the weight of the season’s most impressive centerpiece.
Holiday cooking often leans on familiar traditions, yet a ribeye roast gains new life when kissed by steady smoke and patient heat. The method rewards you with a crisp exterior, a rosy interior, and flavor that settles in with every hour it spends on the grates. Because winter grilling adds its own kind of atmosphere—quiet air, steady warmth, and the joy of seeing something remarkable come together—you’ll appreciate how approachable this recipe feels.
A ribeye roast works well for winter menus because it stands tall on its own while also pairing seamlessly with classic sides. Bold seasoning brings out its natural richness, and slow smoking adds depth without overshadowing the meat's texture. As the roast rests, your backyard becomes part of the holiday rhythm—friends mingling, family gathering, and the grill playing its part in the celebration.
Seasonal hosting improves when you can rely on your outdoor setup to support larger meals, and this roast fits perfectly into that flow. Whether you’re feeding a full house or planning a quieter celebration, this approach turns a timeless cut into a centerpiece worthy of the moment.
You can explore our vast selection of products at www.alfrescobackyard.com or visit us in person at our retail location in St. James, New York. Our team is committed to providing exceptional service and helping you find exactly what you need to enhance your outdoor living experience.
Serves 4-6
Smoked RibEye Roast Ingredients
- 1 (4-6 lb) ribeye roast
- 4 Tablespoons yellow mustard
- 1 Tablespoon Worcestershire sauce
- 1 Clove garlic, minced
- Prime Rib Rub
- 4 Sprigs of fresh thyme
Smoked RibEye Roast Directions
- When ready to cook, set the smoker or grill temperature to 250℉ and preheat with the lid closed for 15 minutes.
- While the smoker or grill is preheating, prepare the roast: Trim any excess fat from the top of the roast down to 1/4 inch thick.
- In a small bowl, combine the mustard, Worcestershire sauce, and garlic. Cover the entire roast with the mustard mixture and season liberally with Traeger Prime Rib Rub or your favorite rub.
- Lay the thyme sprigs on the top of the roast.
- Insert a thermometer into the center of the roast, avoiding the bones and any large pockets of fat. Place the roast directly on the grill grates, close the lid, and smoke until the internal temperature of the roast reaches 135℉ for rare or 145℉ for medium, 3-4 hours.
- Remove the roast from the grill. Tent with foil and let rest for 20 minutes before carving. Enjoy!
Taken from traeger.com
