Prime Rib Roast

Posted by Jenni Harris
Feb 19, 2016 12:40:00 PM

This is a delicious no-nonsense dish. If you’re looking for a great tasting roast, with minimal work and a lot of wow. This is the dish for you!


  • 6-8 lbs Bone-In Rib-Eye Roast
  • 2 tbsp fresh oregano, chopped
  • 2 tbsp Kosher salt
  • 2 tbsp horseradish
  • 2 tsp olive oil
  • 1/4 cup fresh rosemary, chopped
  • 5 garlic cloves, minced
  • 2 tsp black pepper
  • 1 tbsp dijon


A bone-in ribeye is always a show stopping delicious meal, but can often be a little intimidating, but don’t get scared off. This is one delicious and easy roast. Note: a boneless ribeye will work as well, though it will cook a lot quicker and won’t have as much flavor since the bones add a lot of great flavor to this roast.

Mix all the ingredients, except the roast into a food processor and mix until a paste forms. Season the Rib-Eye all over with the rub. Place Roast in the fridge overnight and allow the flavors to penetrate the meat. Remove the roast from the fridge (preferably an hour before cook time, as this will help bring the meat up to room temperature to allow for a more even cook). While you let your roast rest at room temperature, preheat your oven to 475F. Once the roast has rested and your oven is preheated, place the roast on a roasting pan (bones down and fat cap up) and roast at 475F for 20 minutes, then reduce the heat to 300F and cook for approximately 40 more minutes or until a thermometer inserted in the thickest part reads 145F (or 155F if you like it more well done).

Once the roast reaches your desire cook temperature, remove it from the oven and allow it to rest on the counter for about 10 minutes in order to let the juices redistribute. Once the roast has rested, slice and serve with your favorite sides for a show stopping delicious meal!

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