Garlic & Rosemary Prime Rib
Grass-fed prime rib is leaner and cooks faster, so this method focuses on lower heat, earlier pull, and a hard rest. The anchovies melt into the fat and give that “hmmm, what is that?!” flavor with no fishy after taste.
Serves 4-8
Ingredients:
1 prime rib roast (3–5 lbs), grass-fed & grass-finished
6 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
3 tbsp olive oil
6–8 anchovy fillets (oil-packed), cut in half
Kosher salt
Fresh cracked black pepper
Prep
Remove the roast from the fridge at least 2 hours before cooking.
Pat dry.
Mix chopped garlic, rosemary, olive oil, pepper, and a good pinch of salt into a loose paste.
Using a small knife, make shallow slits all over the roast and push anchovy pieces inside.
Rub the roast all over with the garlic mixture.
Roast
Preheat oven to 225°F
Place roast fat-side up on a rack in a roasting pan.
Roast until internal temp reaches:
118–120°F for medium-rare
122–125°F for medium
This usually takes 2–2.5 hours for a 4lb roast, but trust the thermometer, not the clock.
Rest & Finish
Remove roast and tent loosely with foil.
Rest 45 minutes (this matters with grass-fed beef).
Raise oven to 500°F.
Return roast to oven for 8–10 minutes to brown the exterior.
Slice & Serve
Slice thick. Finish with flaky salt. Serve with pan juices or a simple jus.
Why this works:
Low heat keeps lean grass-fed beef tender. The anchovies season from the inside out and amplify beefiness without announcing themselves.