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Recipe:Standing Rib Roastwith Garlic, Rosemary

and Tri-Colored Peppercorn Rub
  • Prep Time: 20 minutes
  • Cook Time: 3 - 3.5 hours

The crown jewel of the holiday meal certainly holds up on its own. Season it with garlic, rosemary, and our tri-colored peppercorn rub to bring out the roast's best side: its exquisite taste and texture, not to mention its beauty! Serves 8-10 - .


Serving Size
  • Black Angus Beef Prime Rib Roast, thawed

    Qty 1
  • Demi-glace with Truffle Essence

    Qty 1
  • Fresh Rosemary, for garnish

  • Garlic, Rosemary and Peppercorn Rub

  • Granulated Garlic

    Qty 1 Tbsp.
  • Coarse Sea Salt

    Qty 2 Tbsp.
  • Freshly Ground Tri-Colored Peppercorns, coarsely crushed

    Qty 1 Tbsp.
  • Chopped Rosemary

    Qty 1 Tbsp.


  1. Preheat oven to 250°F. Adjust rack to lower middle position.
  2. Line a sturdy roasting pan with aluminum foil. Place a wire rack inside the pan.
  3. In small bowl, combine garlic, salt, peppercorns and rosemary.
  4. Using a paper towel, pat dry the beef roast. Make criss-cross pattern on fat cap with the point of a paring knife making sure not to reach the meat.
  5. Season roast with dry rub. Place on top of the rack inside the roasting pan and place in the oven for 3 to 3.5 hours or until meat registers 120-125°F for medium-rare. Cover with foil and let rest 15 minutes before slicing.
  6. In a small saucepan, heat the Truffle Demi-Glace over medium heat, and serve with roast.
  7. Decorate with fresh rosemary. Serve with Truffle Demi-Glace. *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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