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tomahawk rib roast

Garlic Herb Butter Crusted Tomahawk Rib Roast

Tomahawk rib roast coated in 1 lb garlic herb butter paste, smoked at 275°F to 120°F, rested, and optionally crusted at high heat for steakhouse results.
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Ingredients Method Notes

Ingredients
  

Garlic Herb Butter Paste:
  • 1 lb unsalted butter room temperature
  • 1 teaspoon kosher salt
  • 1-2 tablespoons McCormick Steak Seasoning
  • 2 tablespoons whole grain mustard
  • 6-8 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 1 tablespoon fresh parsley chopped
  • Fresh cracked black pepper optional
Rib Roast:
  • 1 tomahawk rib roast 2-bone, approximately 8 lbs

Method
 

  1. Bring 1 lb butter to room temperature. Mix with salt, steak seasoning, whole grain mustard, minced garlic, rosemary, thyme, parsley, and optional pepper until smooth paste forms.
  2. Pat tomahawk rib roast completely dry. Coat entire roast thickly with all the garlic herb butter paste, pressing firmly so it adheres. Do not season meat directly.
  3. Preheat smoker to 275°F with oak, cherry, or pecan wood. Place large drip pan on lower grate directly under where roast will sit.
  4. Place butter-coated tomahawk bone-side down on grate above drip pan. Insert probe thermometer into thickest part, avoiding bone.
  5. Smoke at 275°F until internal temperature reaches 120°F, approximately 2.5-3 hours. Remove from smoker.
  6. Rest roast loosely tented with foil for 20-30 minutes. Internal temperature will rise to 125-130°F.
  7. Optional: For extra crust, place rested roast in 450-500°F oven or grill for 10-15 minutes until exterior is well-browned and crispy.
  8. Slice between bones, then slice each section across the grain. Strain butter from drip pan through fine-mesh sieve and spoon over sliced meat. Serve immediately.

Notes

Room temperature butter is essential for proper coating - soften 1-2 hours ahead. The 1 lb of butter seems excessive but half melts off to create finishing sauce. Drip tray prevents flare-ups and captures herb butter for serving. Pull at exactly 120°F since temperature rises during rest. The high-heat crust is optional but adds steakhouse texture. Fresh herbs are strongly preferred over dried for best flavor. This recipe works perfectly for holidays and special occasions when you want impressive presentation.

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