Standing Rib Roast - Prime Rib Roast

Prime Rib Roasts (or more accurately: Standing Rib Roasts) are one of the highlights of the holidays for us at Homegrown Meats.

We offer four options for this amazing cut – Our Very Own Local Grassfed, our All-Natural USDA Prime Grade Roast (The True Prime Rib!) as well as our All-Natural USDA Choice Grade. We're also dry-aging select Prime Grade Roasts and Grassfed Roasts which will prove to be the highlight of the year!


UPDATE: We are very low or sold out on Prime Ribs. Please call the shop for current availability 858-454-6328

We have a few great Prime Rib Dry Rubs available in the shop, and see below for a couple of our favorite recipes:

Garlic & Herb-Crusted Prime Rib Recipe

Mustard Crusted Prime Rib Recipe


A full prime rib/standing rib roast is seven (7) ribs, close to 15 pounds, and enough to feed a crowd of 14 or more people (depending on how big of eaters they are). For a generous serving of roast, figure on two people per rib. That means if you plan to serve:
  • six (6) people - three (3) rib roast
  • eight (8) people - four (4) rib roast
  • ten (10) people - five (5) rib roast
  • twelve (12) people - six (6) rib roast
  • fourteen (14) people - seven (7) rib roast

GARLIC & HERB-CRUSTED PRIME RIB RECIPE top
With Horseradish Cream Sauce

Ingredients:
Paste:

¼ cup chopped fresh basil
¼ cup chopped fresh oregano
¼ cup chopped fresh parsley
¼ cup chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
¼ cup finely chopped garlic

Horseradish Cream Sauce:
1 cup sour cream
2 tablespoons horseradish
1 tablespoon dried green peppercorns, crushed
1 tablespoon Worcestershire sauce
  • Make a paste by combining paste ingredients in a small bowl.
  • Spread paste over the top and sides of the roast and refrigerate for 12 – 24 hours.
  • To make Garlic & Blue Cheese Dressing: place cream and garlic in a saucepan and bring to a boil over medium-high heat, then lower to a simmer and cook until the cream coats the back of a wooden spoon – 5 to 10 minutes. Remove pan from heat and add blue cheese, stirring to blend. Season dressing with black pepper and serve warm.
  • Cooking suggestions: (regardless of the method you use make sure you catch the drippings with a drip pan and add a little beef broth in drip pan before cooking)
  • On the grill:
  • Soak wood chips in water, beer, bourbon, or wine for at least 30 minutes prior to grilling.
  • Leave the cheesecloth on place the roast ribs down and grill over indirect low heat (keeping the grill’s temperature between 275 – 300 degrees) until the internal temperature of the roast reaches 120 degrees for rare and 135 degrees for medium rare.
  • Remove the roast from the grill and cover with aluminum foil and allow roast to rest for 20 – 30 minutes. Remember that the internal temperature of the roast will rise 5 – 10 degrees during this resting period.
In the oven:
  • Preheat oven to 450 degrees. Place roast ribs down and cook for 15 minutes. After 15 minutes reduce oven temperature to 325 degrees.
  • Baste roast every ½ hour using the juice collected in the roasting pan.
  • Remove the roast from the oven and cover with aluminum foil and allow roast to rest for 15 - 20 minutes. Remember that the internal temperature of the roast will rise 5 – 10 degrees during this resting period.
Don’t forget the Au Jus:

Heat the drip pan on the grill or on the stove and add enough beef broth (or equal amounts of beef broth and red wine) to make about 1 cup or more of au jus once reduced. Simmer the liquid until it’s reduced by up to one half, carefully scrape the browned bits off the bottom of the pan. Remove any remaining fat from the surface with a ladle or absorbent paper towel. Season with salt and pepper.


MUSTARD CRUSTED PRIME RIB RECIPE
top
With Garlic & Blue Cheese Dressing

Ingredients:
Paste:

2 tablespoons black peppercorns, crushed
2 tablespoons mustard seeds, crushed
½ cup whole grain mustard
2 tablespoons Worcestershire sauce
2 tablespoons fresh chopped parsley

Horseradish Cream Sauce:
1 cup sour cream
2 tablespoons horseradish
1 tablespoon dried green peppercorns, crushed
1 tablespoon Worcestershire sauce
  • Make a paste by combining paste ingredients in a small bowl.
  • Spread paste over the top and sides of the roast and refrigerate for 12 – 24 hours.
  • Horseradish Cream Sauce: combine all ingredients in bowl and refrigerate until ready to use.
  • Cooking suggestions: (regardless of the method you use make sure you catch the drippings with a drip pan and add a little beef broth in drip pan before cooking)
  • On the grill:
  • Soak wood chips in water, beer, bourbon, or wine for at least 30 minutes prior to grilling.
  • Leave the cheesecloth on place the roast ribs down and grill over indirect low heat (keeping the grill’s temperature between 275 – 300 degrees) until the internal temperature of the roast reaches 120 degrees for rare and 135 degrees for medium rare.
  • Remove the roast from the grill and cover with aluminum foil and allow roast to rest for 20 – 30 minutes. Remember that the internal temperature of the roast will rise 5 – 10 degrees during this resting period.
Don’t forget the Au Jus:

Heat the drip pan on the grill or on the stove and add enough beef broth (or equal amounts of beef broth and red wine) to make about 1 cup or more of au jus once reduced. Simmer the liquid until it’s reduced by up to one half, carefully scrape the browned bits off the bottom of the pan. Remove any remaining fat from the surface with a ladle or absorbent paper towel. Season with salt and pepper.

* Remove the roast from the grill and cover with aluminum foil and allow roast to rest for 20 – 30 minutes. Remember that the internal temperature of the roast will rise 5 – 10 degrees during this resting period.