Bone-In Prime Rib Roast Cowboy Cut
Featured Product:
Roast
Ingredients
- 1 (6-8 lb) Salt & Sear™ Bone-In Prime Rib Roast
- 2 tbsp espresso powder
- 2 tbsp chili powder
- 2 tbsp kosher salt
- 2 tbsp freshly cracked black pepper
- ¼ cup olive oil or beef tallow
- 2 heads of fresh garlic, halved
- 4 large carrots, cut into large chunks
- 2 large onions, quartered
- 4-5 stalks of celery, cut into large pieces
- Fresh rosemary and thyme sprigs for garnish
GORGONZOLA BUTTER:
- ½ cup softened unsalted butter
- ½ cup crumbled Gorgonzola cheese
Cooking Instructions
PREPARATION:
- Let the roast sit out until it reaches room temperature.
- Preheat the oven to 450°F.
- Rub the roast all over with olive oil or beef tallow.
- Combine kosher salt, cracked black pepper, espresso powder, and chili powder. Generously coat the roast with this spice rub.
COOKING:
- Arrange garlic, carrots, onions, and celery in a roasting pan to create a bed for the roast.
- Place the rib roast on top, bone side down.
- Roast at 450°F for 25-30 minutes, then reduce the temperature to 325°F and continue roasting for 2-3 hours or until preferred doneness:
- 120°F for rare
- 130°F for medium rare
Pull the roast 5-10°F under the target temperature as it will continue to cook while resting.
RESTING AND SERVING:
- Tent the roast loosely with foil and let it rest for 20-30 minutes.
- Make the Gorgonzola butter by combining softened butter and Gorgonzola.
- Serve with caramelized vegetables and a slice of prime rib topped with a dollop of Gorgonzola butter.
