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Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

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Don’s Prime Rib
In Texas, we like beef and big wines like Goosecross Cabernet!
Goosecross Cellars Recipe
Howell Mountain Cabernet


1 (10-15 pound) Boneless Prime Rib (Wholesale clubs like Sam’s & Costco have fresh whole boneless prime ribs in cryovac)
Freshly ground black pepper
Salt to taste
Garlic powder

Suggested seasoning:
Original Wham seasoning
(made by my friend, John Willingham in Memphis, TN)


This is a prime rib cooked on a smoker type BBQ pit. A Weber Kettle or gas grill might work. Check your instruction manual for smoking directions. We use oak or hickory wood, but cut up old wine barrels should be great for this recipe. Soak wood chips in water for about an hour before grilling.

Season a whole boneless prime rib (about 10 lbs.) with black pepper, salt and garlic powder or use Original Wham seasoning available at

Prepare grill and and when coals are white hot, throw the wood chips over the coals. Bank the coals and wood chips to the side of the barbecue. Place prime rib on grill, not directly over hot coals & wood, and close the lid. Do not turn the prime rib and do not lift it with a fork.

Maintain cooking temperature in pit at 250 degrees. Insert cooking thermometer in thickest portion of prime rib. Smoke the meat for about 4 hours or until medium-rare 125-130 degrees.

Take prime rib off the grill and place in a clean, dry ice chest and close the lid. Let sit for 30-45 minutes.

Remove and slice.

Serves 12

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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