If the ribeye is the King of Steaks, the prime rib is the whole royal family over for a long lunch. This unique blend of herbs and spices will make the prime rib taste truly scrumptious. By dry rubbing the spice into the meat with your hands, it develops a depth of intense flavour which is most satisfying when cooked. To get even more out of your Grass-fed Wagyu rib, if you have time, leave it uncovered in the fridge overnight. This will help firm up the meat to produce an even richer tasting experience.
1 standing Wagyu prime rib
5 juniper berries
1 tsp ground mixed spice
¼ tsp freshly ground black pepper
2 tsp flaky sea salt
1 tsp fresh thyme leaves, or dried
1 bay leaf, fresh or dried
Finely grated zest of ½ lime and ½ lemon
firm up the meat to produce an even richer tasting experience.
- Finely chop all the ingredients together then rub the spice mix all over the prime rib, massaging it into the flesh.
- Place it on a wire rack, uncovered in the fridge overnight.
- Pre heat the oven to 200°C, transfer the sirloin and rack to a roasting dish.
- Cook for 20 minutes then reduce the heat to 170°C and cook for 20 minutes per kg or until your meat thermometer is showing 57-60°C (135-140°F) in the middle.
Take the prime rib out, cover it loosely with tin foil and a tea towel and let it rest for 20 – 30 minutes before carving.