Hand-Cut Boneless Prime Rib Roast from USDA Prime Grade Beef Rib - Aged 28 Days.

Our Prime Rib Roast is Hand-Cut from beautifully marbled and incredibly flavorful USDA Prime Grade Beef Rib.

We've made it better by aging the meat a minimum of 28 days. This aging process breaks down the muscle fibers which produces a remarkably tender and juicy roast.

The Boneless 6lb Prime Rib Roast will easily feed 10-12 people, and the 3lb Roast will feed 5-6 people - Perfect for any family gathering. 

PRODUCT DETAILS:

- Hand-Cut From USDA Prime Graded Rib

- Aged a Minimum of 28 Days

- Sized: 3lbs | 6lbs 

- Vacuum-Sealed

- Flash Frozen Immediately After Cutting to Preserve Flavor and Freshness

COOKING INSTRUCTIONS

DEFROST

Be sure to defrost your Roast fully before cooking. For best results, we recommend defrosting in the refrigerator at least 1-2 days before you plan to prepare the Roast. 

STEP 1: REST

Remove Roast from refrigerator at least 1 hour before cooking. Let sit at room temperature during this time to ensure the Roast cooks evenly throughout the roasting process.

STEP 2: PRE-HEAT & PREPARE

Pre-heat oven to 350º F.

While the Roast is resting, prepare a herb rub. Combine olive oil, salt, pepper, garlic, rosemary, and thyme in a bowl and rub the mixture all over the outside of the Roast.

STEP 3 (OPTIONAL): ADD VEGGIES

Place carrots, celery and onion in an even layer on the bottom of the roasting pan to catch beef drippings.

STEP 4: ROAST

Place Roast on an elevated wire rack in the roasting pan. Add any leftover rub or seasonings over the pan. Place in the middle rack of the oven and roast at 350º F for 1 - 2.5 hours. Another general rule is 15 minutes per pound to cook.

*Cooking times vary based on oven and preferred level of doneness. See below:*

*Remove your roast from the oven when it is 5-10º F cooler than your desired level of doneness. Roast will continue cooking an extra 5-10º F even after it is taken out of the oven.

STEP 5: REST

Remove Roast from oven, tent with foil, and allow to rest at least 20-30 minutes before carving.

*DO NOT cut into the Roast during the resting period. This step prevents the Roast from becoming tough or chewy.*

STEP 5: CARVE

Baste the Roast in extra juices from the bottom of roasting pan. Remove from roasting pan and thinly carve against the grain. 

OPTIONAL (AU JUS)

Add roasting pan with drippings and veggies to the stove over 2 burners on high heat. Add about ½ - 1 cup of red wine to pan drippings and whisk until reduced by half. Add in 1 - 2 cups low-sodium beef broth and cook until reduced by half again. Stir in fresh rosemary and/or thyme. Strain out vegetables & serve.

Enjoy!