Digital Growth Group

Rosemary & Garlic Prime Rib

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A Holiday Classic Learned From My Father

There are some recipes that carry more than flavor — they carry memory.

This Rosemary and Garlic Prime Rib is one of those for me. I learned this method from my father about ten years ago, and it has become my go-to approach for a perfectly cooked prime rib every single time. High heat at the start creates a beautiful crust, while the low-and-slow finish brings the meat gently to temperature.

It’s simple, intentional, and rooted in experience — the kind of cooking that teaches patience and respect for the process.

This recipe is naturally gluten-free and celiac-friendly, making it perfect for holiday tables where everyone can enjoy the same centerpiece.

Recipe Overview

Ready in: 160 minutes
Prep time: 20 minutes
Serves: 8
Diet: Gluten-Free / Celiac-Friendly

Ingredients

  • 3 lb prime rib roast
  • 6 Tbsp fresh rosemary, finely chopped
  • 1 whole clove garlic, minced
  • Salt & pepper to taste (you want a near crust)
  • 2 Tbsp granulated garlic
  • 3 Tbsp onion powder
  • Worcestershire sauce
  • 4 cups beef broth
  • 4 cups bone broth
  • 4 cups red wine (Cabernet preferred)
  • 2 bay leaves

Optional:

  • Horseradish sauce for serving

Preparation

  1. Preheat oven to 450°F.
  2. In a bowl, combine:
    • salt
    • pepper
    • granulated garlic
    • onion powder
    • fresh rosemary
    • minced garlic
    This rub requires a generous amount of salt — slightly less than ¼ cup total.
  3. Coat the prime rib with Worcestershire sauce, then thoroughly rub with the seasoning blend.
  4. Let the meat rest at room temperature for about 1 hour, allowing the flavors to absorb.
  5. Place the roast on a raised rack pan so the meat is lifted off the bottom.
    If you don’t have a rack, use a bed of large chopped vegetables to elevate the roast.
  6. Roast at 450°F for 45 minutes.
  7. Reduce oven temperature to 200°F and continue cooking until the desired internal temperature is reached.
    (For medium-rare, this is typically another 45 minutes.)
  8. Once at temperature, leave the roast in the oven to rest for 45 minutes before carving.

Au Jus Preparation

While the prime rib is cooking:

  1. In a saucepan, combine:
    • beef broth
    • bone broth
    • red wine
    • bay leaves
    • a small pinch of the seasoning rub
  2. Simmer gently and reduce by half.
  3. Serve warm alongside the prime rib for dipping.

Chef Notes

  • The initial high heat builds crust — don’t skip it
  • The low-temperature finish keeps the meat tender
  • Resting is not optional — it locks in juices
  • Elevating the roast ensures even cooking
  • This method works because it respects time and temperature

Why This Recipe Matters to Me

This technique isn’t flashy — it’s proven.

It’s how my father taught me to cook something special without overcomplicating it. Every time I make this prime rib, I’m reminded that good food doesn’t need constant reinvention — it needs care, attention, and patience.

That lesson has carried far beyond the kitchen.

Want to Follow the Business Journey Too?

If you enjoy the recipes but also want to follow the business-building side of what I’m creating, I share that openly on my podcast:

🎙 Digital Growth Group Podcast
👉 https://feeds.buzzsprout.com/2558024.rss

It’s where I talk about building Digital Growth Group LLC, learning in real time, and growing through faith, discipline, and consistency — not just food.

New recipes are shared weekly here on
📍 Digital-Growth-Group.com

– Gregory Stephens
Digital Growth Group LLC
📧 digitalgrowthgroup3@gmail.com