Recipe courtesy of Guard and Grace
Episode: Denver
Oak-Fired Prime Rib
1 hr 55 min
25 min
10 to 12 servings
1 hr 55 min
25 min
10 to 12 servings


  • 1 10-pound angus rib eye, tied at intervals with twine
  • Melted butter, for coating
  • 8 ounces steak rub
  • Oil, for grilling
  • Roasted carrots, for serving
  • Au jus, for serving


Preheat an oak-fired grill and an oak-fired pizza oven.

Coat the meat with the melted butter. Rub the rib eye thoroughly with the spice blend.

Let sit out at room temperature for 4 hours, which will help the meat absorb the smoky flavor and char from the grill.

Lightly oil the grill. Place the meat on the hottest part of the grill and char the prime rib on all sides, about 2 minutes per side. Remove and place on a sheet tray fitted with a roasting rack and continue cooking in the oven until the meat reaches an internal temperature of 90 degrees F, about 1 hour 30 minutes.

Remove from the oven and rest at room temperature until the meat reaches an internal temperature of 110 degrees F. Keep warm in the oven set to 80 degrees F until needed.

Slice the meat into individual servings. Drizzle a serving with some butter and more steak rub, then quickly grill each side. Serve the prime rib with roasted carrots and top with au jus.

Cook's Note

Although the Guard and Grace steak rub recipe is secret, you can use a rub that includes salt, pepper, thyme, palm sugar, and other herbs and spices.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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