Double Stacked Prime Rib


  1. To make mushroom filling, sauté onions in olive oil until nearly caramelized. Add mushrooms and garlic. Add wine and cook until liquid is absorbed. Add butter and lower heat. Add chives and season to taste. Keep warm.
  2. Make red wine demi-glace and set aside keep warm.
  3. Heat West Creek® Prime Rib according to package instructions. Place one West Creek® Prime Rib on plate, top with mushroom filling and place second on top at an angle to show filling. Drizzle liberally with Red Wine Demi-Glace.


  • 2 cuts 5 to 6 oz. ea. West Creek® Beef, Prime Rib, cut 1/2 in. thick
  • 1 cup unsalted butter, plus 2 tbsp, melted
  • 1/2 lb. mushroom(s), bella, shitake, oyster & button, sliced
  • 1/2 lb. onion(s), sweet, sliced
  • 2 tbsp red wine, cabernet or merlot
  • 1 tbsp garlic, chopped
  • 1 lb. unsalted butter, room temperature, cubed, plus 1 oz. for mushrooms
  • 2 tsp chives, fresh, chopped
  • oil, olive, as needed
  • salt and pepper, to taste
  • demi- glace, red wine, prepared, as needed