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Prime Rib Roast

Happy Birthday to Me!

If you're planning a roast beef meal, there is nothing on the planet better than a Prime Rib Roast!

When prepared correctly, this cut of beef is juicy, flavorful & so delicious, that you will stuff your face with it til you can't stuff your face no more! And I don't care if that's proper English or not, so, Enjoy!


- 8lb Prime Rib Roast

- 1/4 cup olive oil

- 1/4 cup rosemary

- 2 tbsp thyme

-1/4 cup sea salt

- 1 tbsp pepper

-1/4 tsp garlic powder

- 2 tbsp dill

- 1 tbsp smoked paprika

- 1 tbsp ghee

- 1 large carrot cut into 5 or 6 pieces

- 2 celery stalks chopped

- 1/2 cup sliced mushrooms

- 1 small whole garlic clove

- 2 to 3 cups of beef stock

- 1/2 cup fresh parsley sprigs

- 1/2 cup tawny port wine

- 4 tbsps butter

- 1 cup of almond flour


1- In a bowl, combine the rosemary, thyme, sea salt, pepper, garlic powder, dill & smoked paprika, mixing all together.

2- Be sure to trim any excess backside fat & silk skin from the meat. You want to leave some fat for flavor, but not too much because you want the meat to absorb the seasoning rub.

3- Rub olive oil over the top & sides of the roast & then rub on the seasoning mix onto the meat.

4- Place the meat in the oven at 450 degrees fahrenheit for 15-20 mins & then lower to 350 degrees. The total cooking time should be 12 to 15 minutes per pound, so, for this 8 lb roast, I cooked it for 2 hours. For medium rare meat, you should remove the roast when the interior temperature is 120 degrees. Once the temp reaches 120 degrees, remove from the oven & leave in the roasting pan, covered with tin foil for 15 minutes. This will allow the meat to rest, keeping the moisture inside the meat & making it tender & juicy. The meat will also continue to cook while under the foil raising the interior temperature to a more desirable 130 to 135 degrees for medium rare.

Gravy Preperation:

1- While the meat is roasting in the oven, in the bottom of a small sauce pot, saute the, carrots, onion, celery, mushroom & parsley, until the onions are translucent & golden brown & then add in the Port Wine, allowing to simmer for 5 to 10 minutes to allow some of the alcohol to burn off.

2- Next add in the beef stock, bring the pot to a low simmer again & allow to cook for 30 to 40 minutes. This will burn off the remainder of the alcohol and allow the carrots & celery to get very soft.

3- Next, using a strainer, strain the broth into a bowl & set aside, being sure to save a few pieces of the carrot, celery, mushroom & onion.

Then place the saved veggies into a blender or bullet, adding a cup of broth & blend.

4- Next, in the bottom of the same sauce pan, over medium low heat, melt the butter & then wisk in the flour (I used almond flour to keep the meal gluten free & it came out delicious) to create a roux which will thicken the gravy & then add in the saved broth & the blended veggies, simmering for another 10 minutes.

Be sure to continually stir the gravy to avoid burning or sticking to the bottom of the pot.

Final Phase:

Once the roast is cooked & the gravy is ready, slice the roast to desired thickness & serve with mashed potatoes, string beans or broccoli (or both) drizzled with gravy & paired with Smoke Eater "First Due Red" Pinotage imported from the Cape of Good Hope, South Africa. This, by the way, was a perfect pairing!

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