Welcome to the 2025 Holiday Club Release
CRU Winery Prime Rib
Pair with the CRU Winery Potrero Vineyard GSM, Regan Vineyards Pinot Noir or Sierra Madre Vineyard Pinot Noir
Ingredients:
1 4-6 lb. boneless prime rib
1 Tablespoon Olive Oil
1 Pack CRU Winery GSM Spice Rub
Mustard or olive oil as a binder
Directions:
- Remove meat from refrigerator at least one hour prior to cooking.
- Preheat oven to 500 degrees.
- Use paper towels to pat the meat dry and then rub with mustard OR olive oil* and sprinkle CRU Winery GSM Spice Rub evenly over meat. *If you prefer a char on the outside of your prime rib, our winery experts recommend using mustard or olive oil as a binder for the spice rub. Thoroughly rub in using your hands.
- Place meat fat side up in a large roasting pan and cook in preheated oven for 15 minutes.
- After 15 minutes, reduce heat to 325 and continue baking: 13-14 minutes per pound for medium rare, 14-15 minutes per pound for medium, 16-17 minutes per pound for medium-well.
- Once internal temperature reaches desired doneness (125-130 medium-rare, 135-140 medium, 145-150 medium-well), transfer meat to cutting board, cover with foil and let stand for 15 – 30 minutes before carving.
CRU Winery’s favorite
holiday wine pairings
Learn more about Jose’s history
with Regan Vineyards
