Cowboy-Style Prime Rib with Roasted Garlic and Gorgonzola Butter
This Cowboy-Style Prime Rib is all about bold flavors and a hint of rugged charm. Coated with our I’m Your Huckleberry Cowboy Rub, which blends chili, coffee, and spices, the roast develops a savory crust that brings out the best in the tender beef. Roasted garlic adds a warm depth, while a generous dollop of gorgonzola butter melts over each slice, creating a creamy, tangy contrast to the smoky, peppery rub. Perfect for holiday gatherings or any special occasion, this prime rib offers an unforgettable experience that combines barbecue’s depth with a hint of steakhouse sophistication.
Ranch-Ready Prime Rib: Bold Flavor Meets Cowboy Comfort
Glenn Connaughton
6
2 hours
4 hours
American
Main Dish
This Cowboy-Style Prime Rib Roast lets our I’m Your Huckleberry Cowboy Rub do the heavy lifting, bringing a deep, bold flavor that’s as unforgettable as a day on the open range. The rub’s blend of chili, coffee, and earthy spices forms a smoky, peppery crust that seals in the juices of this tender cut of beef. Roasted garlic brings warmth, while gorgonzola butter melts over each slice for a creamy, tangy finish. The hints of coffee in the Huckleberry Rub add a subtle richness that pairs perfectly with the hearty prime rib, making this a true showstopper for any holiday.
Ingredients
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1 (6-8 pound) bone-in prime rib roast
1/4 cup Revolution Barbecue I’m Your Huckleberry Cowboy Rub
1/4 cup olive oil or beef tallow
2 heads garlic, halved
4 large carrots, cut into large chunks
2 large onions, quartered
4-5 stalks celery, cut into large pieces
Fresh rosemary and thyme sprigs, for garnish
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1/2 cup softened unsalted butter
1/2 cup crumbled gorgonzola cheese
Directions
Preheat the oven to 450°F (232°C) and let the prime rib sit out at room temperature for 1-2 hours.
Rub the roast all over with olive oil or beef tallow, then coat it generously with I’m Your Huckleberry Cowboy Rub, pressing it firmly to form a flavorful crust. The coffee and chili in the rub will give the beef a smoky depth that’s uniquely rich.
Arrange the garlic heads, carrots, onions, and celery in the bottom of a roasting pan, creating a bed for the roast. Place the prime rib on top of the vegetables, bone-side down. The vegetables will soak up the meat’s juices and add a delicious, caramelized flavor.
Roast at 450°F for 25-30 minutes, then reduce the oven temperature to 325°F (163°C). Continue roasting for 2-3 hours, or until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare.
While the roast cooks, make the gorgonzola butter by combining softened butter with crumbled gorgonzola cheese in a small bowl. Set aside.
Once the roast reaches your target temperature, remove it from the oven and tent it loosely with foil. Let it rest for 20-30 minutes to keep the juices locked in.
Serve thick slices of prime rib with a spoonful of gorgonzola butter on top, surrounded by the roasted vegetables and garlic. Garnish with fresh rosemary and thyme for an added touch of color and aroma.
