American Wagyu Tomahawk Prime Rib Roast

By: Chris Cosentino

Passionate chef and author Chris Cosentino is known for his unique culinary style and expertise in whole animal cookery. Chef Cosentino has personally crafted a set of recipes that center on our American Wagyu Tomahawk Prime Rib Roast and are written so that anyone can create a mind-blowing holiday meal.

This recipe provides step-by-step instructions so you can set your holiday table with a beautiful and delicious centerpiece to impress all of your holiday guests. Take a look at the other three recipes to assemble a table that will provide wonderful memories that will last for days to come.



American Wagyu Tomahawk Prime Rib Roast

  • SRF Gold Label™ Tomahawk Roast 8 pounds Buy Now
  • Kosher salt
  • 3 tablespoons black pepper, coarse ground
  • ½ cup Chef’s Gold Buy Now
  • 3 tablespoons Dijon mustard
  • 3 tablespoons rosemary needles, coarsely chopped

American Wagyu Tomahawk Prime Rib Roast

Let the prime rib come to room temp for about two hours.
Preheat the oven to 450°F degrees.
After the roast has rested, season it well with salt and fresh ground black pepper. Wrap the bones in tinfoil so they do not burn.
In a mixing bowl mix together the pure gold, chopped rosemary, coarse black pepper & Dijon to make a paste to rub on the meat for roasting.
Place the prime rib in a roasting pan and rub the meat with the Chef’s Gold mixture.
You will cook your prime rib at two temperatures: first at the high heat of 450°F which will help get a nice sear on the outside of the meat and lock in its juices, and then continue cooking at 350°F to roast all the way through. Once you sear the meat at a high temp for 30 minutes, you reduce the heat and continue cooking until the meat thermometer reads 120°F for medium.
Plan on about 15 to 20 minutes per pound. Keep in mind the roast will continue cooking once it comes out of the oven. When the roast comes to the desired temperature, remove from the oven and let it rest covered with foil for 15 minutes to equalize before slicing.
Follow these temperatures for when you'll want to remove the meat from the oven based on your desired doneness. Medium-rare — 110°F Medium — 120°F Medium-well — 130°F Well — 140°F