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4 lb. Oven Roasted Prime Rib Roast Seasoned with GC Napa Valley Meat Rub

4 lb. Oven Roasted Prime Rib Roast Seasoned with GC Napa Valley Meat Rub

Celebrate Cold Winter Nights With The Comfort Food Of A Juicy Prime Rib Roast

Serves 6


  • 4-5 lbs. Prime Rib USDA Choice Bone-In. For traditional farming, Harris Ranch meat is very flavorful. Or select grass fed beef.
  • 1/4 cup GC Napa Valley MEAT RUB
  • 6 garlic cloves sliced
  • 1 tablespoon GC Napa Valley Tellicherry Pepper
  • 1 tablespoon GC Napa Valley Rosemary Sea Salt
  • 1 tablespoon GC Napa Valley Savory Extra Virgin Olive Oil


  1. Preheat oven to 425 degrees
  2. Insert garlic slices into the meat with tip of a sharp knife. Spread evenly around the roast.
  3. Rub meat with olive oil, then with Meat Rub. Sprinkle with salt & pepper.
  4. Roast 15 minutes at 435 degrees.
  5. Reduce het to 375 degrees and roast until medium well-done t 165 degrees on met thermometer.
  6. Remove from oven & let sit 10 minutes before carving.
  7. Drain juices into gravy bowl to serve with the meat.


While the meat is being carved, warm the dinner plates in the microwave for 1 minute each. Also heat the serving plate. Slice roast into ½” slices across the grain. Arrange on the serving plate and garnish with a fresh rosemary or parsley. Put warmed plates at each guest place, then pass the prime rib.


The elegant balance of our 100% CABERNET SAUVIGNON is a preferred match for a refined cut of meat such as Prime Rib.