By: Chef Randy
Prairie Street Prime Resident Chef
In this recipe, Chef Randy brings our standing rib roast to the next level by slowly smoking it in a pellet grill - allowing the fat to caramelize and the meat to infuse with peaty goodness. With a cut of prime meat this special you don’t need much more than Kosher salt, freshly ground black pepper, and patience! Pairing with simply seasoned and grilled vegetables is the perfect meal for any time of year.