Master Chef Choice Boneless Rib Roasts - This is roast referred to by many as Prime Rib. It is a classic roast for any special occasion. This premium black angus beef roast weighs between 5 and 6 pounds and serves 6 to 8 guests.
*While supplies last, limited quantities available.
Roasts will be available to ship starting on Monday, November 7th. Once received, roasts can be stored in the freezer until closer to the date you are ready to cook and then may be thawed to cook for your special event!
The prime rib was amazing! I will continue to order from Creekstone Farms. Tina
10th Jan 2017
NIce Product -- A Bit Overpriced!
Nice piece of meat. Tender and juicy as I had hoped. All-in-all, I thought it was a bit overpriced for what you get.Mike H.
24th Dec 2016
Prime Rib on the Grill
Chef Tom walks you step by step through our famous Garlic Stud...
Prime Rib on the Grill
Chef Tom walks you step by step through our famous Garlic Studded, Coffee Crusted Prime Rib recipe.
- Creekstone Farms Master Chef Choice rib roast
- Sweetwater Spice Ancho & Chipotle Brisket Bath
- Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning
- 12-18 cloves garlic
- 1/2 cup unsalted butter
- 1/4 cup wildflower honey
- 2 tbsp beef base
1. Preheat your Yoder Smokers YS640 (or other smoker) to 275ºF, set up for smoking (indirect heat).
2. Trim excess fat and any silver skin from the outside of the rib roast. Working in a grid pattern, insert a paring knife from the top of the roast, straight down, stopping when you get to the center of the roast. Insert a clove of garlic in the pocket. Do this every few inches.
3. Pour the Sweetwater Spice Ancho & Chipotle Brisket Bath over the roast and rub into the meat to cover all surfaces. Apply a liberal coat of Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning.
4. Smoke until the internal temperature reaches 100ºF. Check the temperature with an instant read thermometer. Remove the roast from the cooker and lay on a large sheet of foil. Melt the butter and whisk it together with the honey and beef base. Brush the glaze onto the roast, then tightly wrap the foil all the way around. Return to cooker.
5. When the internal temperature reaches 115ºF, remove the roast from the cooker and increase the temperature to 325ºF. When the cooker comes up to temp remove the roast from the foil, reserving the juices collected inside, and place the roast on the grates, over the firebox. Turn occasionally to brown the outside of the roast evenly.
6. When the internal temperature reaches 125ºF remove the roast from the cooker. Cover it loosely with foil and rest 20 minutes before slicing. Once sliced, use the reserved liquid from the foil to dredge the slices in.