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  • 1 6 lb.  Prime Rib Roast  at room temp
  • 1/4 cup fresh sage, chopped
  • 1/4 cup fresh rosemary leaves, chopped
  • 2 tbsp. fresh thyme leaves, chopped
  • 4 garlic cloves, finely chopped
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. salt
  • 1 tbsp. ground pepper
  • Source Pine Ridge Vineyards Chef, Janet Sheehan Submission


Preheat the oven to 400 degrees F. In a bowl, mix all the herbs, garlic and Extra Virgin Olive Oil. Rub herb mixture all over Prime Rib Roast roast. Season generously with salt and pepper. Place Prime Rib Roast in shallow roasting pan and roast in the oven for 15 minutes at 400 degrees, then lower temperature to 325 degrees and roast until the internal temperature reaches 125 degrees F for medium-rare, about 1 hour and 15 minutes. Remove from oven, cover with aluminum foil and allow to rest for 15 minutes. Before carving, remove netting. Serve with Kansas City Steak Company's Mashed Potatoes with Porcini Mushrooms and Creamed Spinach. Paired Wine: Pine Ridge Vineyards FORTIS