Prime Rib and Back Forty 440x310 1




FC NV Back40

Ferrari-Carano PreVail Back Forty

Alexander Valley

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You can never go wrong with Prime Rib, especially during the holidays! Try out our version of this delicious holiday star!


  • 7 pounds rib- eye roast (prime rib)
  • 1 cup butter, unsalted, softened
  • 2 tbsp. garlic, peeled, minced
  • 2 tsp. black pepper, freshly ground
  • 1 tbsp. Kosher salt
  • 1 tbsp. thyme, picked from stem, chopped
  • 2 tsp. rosemary, fresh, fine chopped
  • 1 tbsp. oregano, fresh, fine chopped
  • 1 each yellow onion, peeled, large diced
  • 1 each carrot, peeled, large diced
  • 4 each celery stalks, large diced
  • 2 each bay leaf


Season the rib-eye roast with Kosher salt and black pepper.

Assemble the butter: combine the butter, garlic, 2 teaspoons black pepper, 1 tablespoon Kosher salt, thyme, rosemary, and oregano. Coat all sides of the rib eye with the butter mixture.

Let rib-eye rest overnight in the refrigerator. Pull the rib-eye from the refrigerator and let it temper for 2- 3 hours.

Pre heat the oven to 500 degrees. Prepare a baking dish by spreading the onion, celery, carrot, and bay leaves, creating a bed. Place the rib-eye roast on vegetables. Oven sear the rib-eye for 15 – 20 minutes until the outside starts to brown. Turn oven to 225 degrees and cook until an internal temperature of 125 degrees is reached, around 3 hours.

Pull the roast from the oven and loosely cover the pan with foil. Let the roast rest for 10 – 15 minutes. Slice and serve with your favorite prime rib condiments.