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  Grass-Fed Beef Recipes - Boneless Prime Rib Roast


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  Brandon Natural Beef - Our 100% Grass Fed Beef    

Boneless Prime Rib Roast, adopted from Ketcham Estate Winery Recipe (www.ketchamestate.com, December 2011)

There is nothing like a Holiday Rib Roast. Below is a recipe for preparation and cooking of a Boneless Rib Roast-about 7 lbs-8 lbs. Mark Ketcham owns the Ketcham Estate Winery in the Russian River Valley. He loves pairing his Pinot Noir wines and good beef, so we are sharing his recipe for “Boneless Prime Rib with Pancetta Spread”. We love his Pinot Noir wines and his recipe. You can forego the spread and just use kosher salt, pepper and olive oil.

Pancetta Spread:  In a food processor, add 8 garlic cloves (peeled), 6-8 oz. diced pancetta, 5 tablespoons chopped fresh rosemary, and 2 teaspoons of cracked black pepper. Process all of this together, adding enough olive oil to form a coarse paste.

Preparing your Roast (2 hours before cooking time):

Remove your roast from the refrigerator 2 hours before cooking time. Pat your roast dry after removing it from packaging.  The backside of the roast may have a bit of silver skin. Insert a boning knife under the silver skin with cutting edge facing upwards away from meat at 30-degree angle. Separate silver skin from meat. Leave most other fat for cooking.  If you are doing the paste spread, make small slits all over your roast and fill them with paste. If you have extra paste, rub it over roast.  If you prefer a plain seasoning, rub salt, pepper and olive oil mixture all over the roast. Cover roast in plastic wrap. Let roast sit out for two hours.

Cooking Your Rib Roast:

Most important—grass fed beef cooks more quickly than grain fed beef; use a meat thermometer!!

  1. Searing:  Our goal is to get a nice crust on your Roast before you cook it. Heat your Oven to 500 (make sure it’s truly at 500) and place your Roast in and cook for 10-15 minutes, until crust forms.

  1. Roasting: After you have seared the roast, reduce heat to 300 degrees. Cook for about 90 to 120 minutes. Check thermometer after an hour. If thermometer is less than 120-125, continuing cooking. Roast should be done in about 1-1/2 hours, max. Please cook until meat thermometer reaches 120-125 (rare) or 130 -135 (medium rare) degrees.

  1. Resting: Once a temperature of 125-135 is reached, remove roast from oven and place roast under a tent foil. Let it rest 15 -20 minutes before carving.  

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