Prime Rib Roast

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Prime Rib Roast


Prime rib, or standing rib roast, is a mainstay of the holiday table. It is readily available during the festive season, so why shouldn’t you enjoy this decadent tradition? My always successful cooking method is to sear the meat at high temperature over open fire for few minutes and then transfer to finish in the oven at a lower temperature. To make it easier, I also like to cut the roast into chops and cook them as individual steaks. My Blend No.10 is the perfect combination of herbs and spices to yield the ultimately flavorful results every time.

Black Pepper, Coriander, Leek, Onion, Sumac, Parsley, Oregano, Thyme, Rosemary, Lime, Sea Salt, Herbs & Spices

Serves 4 - 8


  1. 1pk  Blend No.10
  2. ¾C   Olive oil, More if needed
  3. 1      Prime Rib Roast, cut into chops and frenched 
  4. 4T    Olive Oil, For cooking


    Large Cast Iron Grill Pan
    Glass Jar (Preferably with Screw Lid)


  • For even flavor in every bite mix entire package with oil
  • Use Blend No.10 for any meat, poultry, meaty fish or as herbed oil
  • Add extra salt and pepper to your taste if desired


    1. Mix the entire package of Blend No.10 with oil in a mixing bowl, set aside
    2. Place roast on a baking tray, prick it using a fork or sharp knife
    3. Pour some of the Blend mixture over rack without touching the meat
    4. Rub the Blend mixture into meat well with your hands on both sides
    5. Add more of Blend mixture if needed for stronger flavor, optional
    6. Refrigerate until ready to cook, preferably 8 hours or over night
    7. Refrigerate excess Blend mixture, if any, in a jar with lid closed for later use


    1. Preheat your oven to 400˚F  
    2. Bring roast to room temperature
    3. Heat oil in a grill pan over medium high heat
    4. Place roast onto the grill pan, meat side down
    5. Sear for about 3-4 minutes or until lightly charred
    6. Turn over to bone side, sear for 2-3 minutes or until lightly charred
    7. Transfer pan to preheated oven
    8. Cook until 5˚F¹ degree below your desired internal temperature is reached²
    9. Transfer steaks onto your cutting board, let them rest for few minutes
    10. Cut and serve with your choice of sides


    1. Take the meat out of the oven 5˚F below your desired internal temperature
      is reached as meat continues to cook while resting 
    2. 135˚F=Medium Rare       145˚F= Medium      150˚F=Medium
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    Black Pepper, Coriander, Leek, Onion, Sumac, Parsley, Oregano, Thyme, Rosemary, Lime, Sea Salt, Herbs & Spices

    Every Bag * Measured and Filled by Hand
    No additives, preservatives or fillers

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