First Light grass-fed wagyu whole roast prime rib

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.

Cooking method

  1. Finely chop all the ingredients together then rub the spice mix all over the prime rib, massaging it into the flesh.
  2. Place it on a wire rack, uncovered in the fridge overnight.
  3. Pre heat the oven to 200°C, transfer the sirloin and rack to a roasting dish.
  4. 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.


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