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AMERICAN WAGYU TOMAHAWK PRIME RIB ROAST – A Wagyu Tomahawk is basically a Wagyu Rib Eye steak with the bone left in.

The meat is the same as the Rib Eye (which is also known as Entrecote), cut from the rib part of the steer.

AMERICAN WAGYU TOMAHAWK PRIME RIB ROAST – Wagyu Tomahawk steaks are incredibly marbled, with a large chunk of fat in the middle that melts deliciously when grilled.



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


Kosher salt
3 tablespoons black pepper, coarse ground
½ cup Chef’s Gold (substitutes include butter or bacon)
3 tablespoons Dijon mustard
3 tablespoons rosemary needles, coarsely chopped


When you set down the roast, place it on a cutting board with the bone side facing downward and the fat cap up.

Carefully trim away most of the thick, hard fat and excess fat from the fat cap — if you leave the lion’s share of it where it is, the hard fat won’t render into the meat (and it’ll prevent the herb crust from sticking to the roast).

In a food processor, blend the following ingredients: canola oil, mustard, parsley, rosemary, garlic, salt, and pepper.

Pulse the ingredients to chop herbs evenly and combine these elements into that one-two punch of incredible flavor.

With your roast still facing bone side down, pour about ¾ of this blended concoction over the top.

Hand-spread and pat until completely coated.

Focus on spreading most of it in a thick layer across the protein side of the roast (that’d be the side you shaved off all that fat from).

Use the remainder to lightly tuck under and thinly coat the underside of your roast.

For best practices, cover the roast tightly with plastic wrap and refrigerate overnight.

Preheat your smoker to 225°F, then position your roast in the center of the bottom cooking grid.

Close the lid and roast until your meat thermometer registers an internal temperature of 100°F.

Afterwards, raise the smoker’s temperature to 400°F and cook until your innermost roast reading registers reaches between 125°F–130°F.

Tent the roast with foil and allow it to rest for about 90–105 seconds per pound, or in the ballpark of 1 3/4 minutes.

Standing the roast up with the bones pointing upwards, slice out the individual tomahawks by cutting between each bone from the top straight down to your board.

For best results, use a sharp knife and cut very cleanly — with only slight effort, it should be a hot knife tearing through cold butter.

Try to not saw the meat for a clean cut.

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