The Christmas rib roast takes a delicious turn to bison. My friends at A to Z Meats in Stafford provided the main event. The meat was tender and juicy and was complemented by a simple spice rub. Then slow cooked on a smoker. My son-in-law Jack ran the stick burner, and he maintained the heat and smoke to perfection. I hope you like it.

1 5-pound prime rib roast
3 tablespoons salt
2 tablespoons black pepper
2 tablespoons garlic powder
4 tablespoons cooking oil
5 carrots
1 large onion cut in quarters
4 stalks celery
8 ounces low sodium beef stock
4 ounces red wine

Let roast sit at room temperature for 1 hour.

Heat smoker to 275.

Mix beef stock and red wine.

Inject roast with stock every two inches with the fat cap up.

Mix salt, pepper and garlic powder in a bowl.

Coat roast with cooking oil.

Coat roast with rub mix on all sides.

In a foil pan add carrots, celery, and onions.

Set roast on top of carrot/celery base.

Add roast pan to smoker and cook until internal temp is 130 about 2 1/2 hours. 

Cover pan with foil and let rest for 1 hour.

Carve and serve.

Use pan drippings as au jus.

#atozmeats