Mary Prime Rib at camp

February 16, 2021

Big Jim’s Prime Rib

This is Christmas to me. Just a beautiful rib roast and accoutrements. Better than opening presents is watching Grandma Sandy’s Yorkshire Pudding puffing up and smelling the prime rib resting. It takes everything not to cut little slivers of meat off the end of that roast.

Cut : Five Marys Dry-aged Prime Rib Roast (available on during the holiday season)



1 Dry Aged Prime Rib Roast

1/2 cup Kosher or Sea Salt

1 Tablespoon chopped rosemary

1 Tablespoon cracked black pepper

For Horseradish Creme Fraiche :

1 cup Creme Fraiche 

1 Tablespoon Horseradish, fresh grated

1 teaspoon lemon zest optional

Salt and Pepper to taste


Instructions :

  1. Place on a roasting pan on a bed of onions quartered
  2. Cook for 30 minutes and lower to 325F and spoon fat over roast every 30 minutes
  3. Cook until internal temperature is 130F and let rest for 10 minutes
  4. Drain off fat in roasting pan and deglaze with red wine
  5. Add a little of the fat to pan with flour and make a thin roux
  6. Add pan juices and bone broth and make a gravy as thin or thick as you want it
  7. *If you are using a smoker. Start smoker at the highest setting. Put Rib Roast fat cap on top and set temperature to 300. Should take 3 hours or more. Pull when internal temperature is 130 F
  8. When Roast has rested 10-15 minutes. slice off the ribs careful to shave the knife alongside the bones and not cut into the meat. Slice the roast as thick or thin as you want.

For Horseradish Creme Fraiche :

  1. Peel horseradish root and grate with microplane zester. Mix and make sure it is seasoned well with salt and pepper.

Recipes from Five Marys Farms – pastured, all-natural meats from our family to yours
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Enjoy! – from all of us at Five Marys Farms

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