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Gary Kucy's Holiday Prime Rib Roast

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Gary Kucy's Holiday Prime Rib Roast

 

If you're in McCall, Idaho around the holidays you just might be lucky enough to try Chef Gary Kucy's special Holiday Prime Rib. We managed to get Chef Kucy to share his recipe with us.

Gary is a James Beard nominated chef and the culinary mastermind behind Rupert’s in McCall. Before moving to the wilds of Idaho, Gary worked for eight years as a chef with Mark Miller at the Coyote Café in Santa Fe, New Mexico and two years as chef at the Snake River Grill, an upscale fine dining restaurant in the heart of Jackson, Wyoming.

gary kucy

Gary and his family are all about the outdoor life in McCall. When he's not in the kitchen you can find him mountain biking (pictured above with son Haydn), skiing, playing ice hockey or stalking the wily morel in the spring.

We love having a chef with Gary’s talent right in our backyard. Gary is a great supporter of Snake River Farms and it’s not unusual to find our Kurobuta pork or American Kobe beef on his menu. Here’s a simple but delicious recipe Gary uses at Rupert’s when he makes prime rib during the holiday season. Although the recipe calls for a bone-in prime rib, Chef Kucy says a boneless roast will do in a pinch!

 

Holiday Prime Rib Roast

INGREDIENTS

Double R Ranch Bone-in Prime Rib (about 7 lbs.)
¾ cup Dijon-style mustard
2 tsp Fresh rosemary, finely chopped
½ tsp Liquid smoke
2 tbsp Kosher salt
1 tbsp Fresh cracked black pepper
1 ½ tbsp Brown sugar
1 tbsp Granulated garlic
2 tsp Smoked paprika
2 ea Yellow onions

INSTRUCTIONS

Trim excess fat from top side of roast, leaving a good ½” of fat on the roast. Score the fat by slicing cross hatches through the fat, try not to cut into the meat itself.

Mix rosemary, liquid smoke and mustard together. Rub all over roast coating entire outside.

In a small bowl mix salt, sugar and spices together. Sprinkle mixture over entire roast covering top, side and ends. Slice onions and set in the bottom of a roasting pan, put rib roast bone side down on top of onions and set aside in refrigerator over night or up to two days.

When ready to cook, remove from refrigerator at least an hour before, while oven is preheating to 450F. Place roasting pan in 450F oven and cook for 15 minutes to sear the roast, then turn the oven down to 325F. Continue to cook roast until internal temperature reaches 120F, approximately 55 to 75 minutes.

Remove from oven and cover with foil allowing it continue to cook. Let rest 15 – 30 minutes before serving to allow meat to reach desired temperature and allow the juices to stabilize. When ready to serve, carve bones off bottom side and slice roast as desired.

Serves 8-10

 

Our story

Snake River Farms is celebrated world-wide by chefs and connoisseurs. Our family-owned business is focused on creating the most delicious beef and Kurobuta pork available.

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Comments

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  • The cook times on the Gary Kucy recipe are significantly understated. Roast was set out for 4 hrs in advance and cooked accordingly...internal temp was mid-60's after first 70 minutes. Glad I took one of your recipes for a test run prior to buying one of your roasts...

    12/25/2015 by Chris Ketelaen

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