Brandon Rodgers

James Beard nominated Best Chef of California

Brandt Beef Classic Rib Roast

Oven Roasted and Wood Fired

Brandt Beef Recipe Collection


  • Prime Rib Roast
  • Beef juice
  • Creamy caramelized onion and horseradish dip


  • White oak or fruit wood logs/chunks
  • Charcoal briquettes
  • Thermometer (Similar to: Taylor precision digital cooking thermometer)

Prime Rib Roast Ingredients

  • 8 pound, 3-4 bone frenched Brandt Beef Prime Roast
  • Canola oil
  • Kosher salt
  • 120g (30 cloves, 1 1⁄4 cup) Garlic cloves, fine chop
  • 16g (1⁄2 cup) Thyme leaves, chopped
  • 16g (1⁄2 cup) Rosemary leaves, chopped
  • 24g (3 tbsp.) Butcher black pepper (coarse)
  • 60g (1⁄4 cup) Canola oil
  • Black pepper (freshly milled)

Prime Rib Roast Technique

Step 1

  • The day before serving, take the roast from the package and rinse under cold water briefly. Pat dry.
  • Trim roast of excess fat.
  • Place on a rack and allow to air dry uncovered overnight.
  • Take the roast from the fridge 3 hours before cooking.
  • Pre-heat oven at 250°F.
  • Note: The seasoning and rub of the roast will take some time (approx. 30 min.) to do it evenly on all sides and is a very critical step of a good roast.

  • Before firing it in the oven, rub with oil and season all sides with kosher salt.

  • Let the salt sit on the roast for 10 minutes.
  • Note: It will start to penetrate the meat and allow you to rub it with herbs without knocking off the salt.

Step 2

  • In a bowl, mix garlic, thyme, rosemary, black pepper, and canola oil.

Step 3

  • With a glove, gently rub the seasonings into the surface of the roast on all sides.

Step 4

  • Place a thermometer probe into the fattest part of the roast and deeply aimed at the bone.
  • Close the door and turn the oven down to 225°F.
  • Cook to an internal temperature of 120°F (approx. 3 1⁄2 hours).

Step 5

  • Rest at room temperature unwrapped for 1 hour.

Step 6

  • Drain pan of beef drippings and fat for the beef juice sauce.

Step 7

  • Meanwhile, prepare BBQ with a small amount of charcoal briquettes.
  • Build your fire to one side of the BBQ, creating a space for indirect cooking.
  • When charcoal is lit, place fruit wood or oak wood pieces to maintain fire and create smoke.
  • Allow fire to reach approx. 500°F.
  • At this point, we are “searing” the roast — cooking over heat to create a crispy and smoky crust.

Step 8

  • Place the rib over the area of the fire with no briquettes, with the bones facing the fire.

Step 9

  • With the probe in the middle of the fattest part of the roast, cook to an internal temperature of 130°F.

Step 10

  • Rotate the roast a few times while “searing”.

Step 11

  • Rest uncovered for 20 minutes before carving.
  • Carve the bones off the back of the roast then slice to desired thickness.
  • Serve with au jus and creamy horseradish.


  • 225g (8oz.) Brandt Beef Demi Glace
  • 750g (3 1⁄2 cup) Water
  • 260g (2 cups) Yellow onion, large dice
  • 80g (3⁄4 cup) Cherry tomato, cut in half
  • 30g (2 tbsp.) Dark balsamic vinegar
  • 20g (1 1⁄2 tbsp.) Worcestershire sauce
  • 20g (1 1⁄2 tbsp.) Tamari (dark soy sauce)
  • 6g (1⁄4 bunch) Thyme
  • 6g (1⁄4 bunch) Rosemary
  • 4g (1tsp.) Kosher salt
  • 3 Bay leaf (fresh, torn)
  • 1 White onion, large dice – charred over fire or in hot oven until majority is black
  • 30g Beef fat drippings from roast (after oven baking)


Step 1

  • Combine all into a pot, place lid and bring to a simmer.

Step 2

  • Gently cook over low heat for 30 minutes.

Step 3

  • Strain.

Step 4

  • Add beef fat drippings and reserve for serving.

Caramelized Onion Paste Ingredients

  • 200g (2 cup) Yellow onion, large dice
  • 10g (3⁄4 tbsp.) Butter
  • 2g (1⁄2 tsp.) Kosher salt
  • 1g (1⁄4 tsp.) Baking soda
  • 10g (3 tsp.) Water

Horseradish Dip Ingredients

  • 240g (1 cup) Sour cream
  • 70g (1⁄4 cup) Caramelized onion paste
  • 70g (1⁄4 cup) Beaver® Prepared Extra Hot Horseradish
  • 7g (1 1⁄2 tsp.) Worcestershire sauce
  • 2g (3⁄4 tsp.) Kosher salt
  • 2g (1⁄2 tsp.) Tabasco


  • Combine and whisk all ingredients.
  • Store in the refrigerator and serve cold.