INGREDIENTS

• 1 (6-8 lb) AngusPride® Bone-In Prime Rib Roast
• 2 tbsp espresso powder
• 2 tbsp chili powder
• 2 tbsp kosher salt
• 2 tbsp freshly cracked black pepper
• ¼ cup olive oil or beef tallow
• 2 heads of fresh garlic, halved
• 4 large carrots, cut into large chunks
• 2 large onions, quartered
• 4-5 stalks of celery, cut into large pieces
• Fresh rosemary and thyme sprigs for garnish

• ½ cup softened unsalted butter
• ½ cup crumbled Gorgonzola cheese

INSTRUCTIONS

1. Let the roast sit out until it reaches room temperature.
2. Preheat the oven to 450°F.
3. Rub the roast all over with olive oil or beef tallow.
4. Combine kosher salt, cracked black pepper, espresso powder, and chili powder. Generously coat the roast with this spice rub.
5. Arrange garlic, carrots, onions, and celery in a roasting pan to create a bed for the roast.
6. Place the rib roast on top, bone side down.
7. Roast at 450°F for 25-30 minutes, then reduce the temperature to 325°F and continue roasting for 2-3 hours or until preferred doneness:
   
   120°F for rare
   130°F for medium rare
   
   Pull the roast 5-10°F under the target temperature as it will continue to cook while resting.
8. Tent the roast loosely with foil and let it rest for 20-30 minutes.
9. Make the Gorgonzola butter by combining softened butter and Gorgonzola.
10. Serve with caramelized vegetables and a slice of prime rib topped with a dollop of Gorgonzola butter.