Details
Indulge in our USDA Prime-Grade Boneless Prime Rib Roast from the Private Stock® collection, renowned for its exceptional quality and flavor. Only the top 5-6% of all beef earns the USDA Prime label, ensuring an extraordinarily tender and juicy dining experience.
The Best Prime Rib:
- Wet Aged up to 28 days to enhance tenderness and deepen flavor
- Standard serving is 8 oz per person; petite serving is 6 oz per person.
- Each 4.5–5 lb Prime Rib Roast serves 8–10 guests.
- Each order includes the Kansas City Steak Experience Guide and an Original Steak Seasoning packet, offering expert cooking directions, tips, grilling and broiling times, recipes, and more.
Also known as a Ribeye Roast, this USDA Prime cut from the Kansas City Steak Company™ is celebrated for its outstanding flavor and texture.
Cooking
Preparation:
Thaw Your Prime Rib Roast: Place the roast in the refrigerator for at least 3 days to ensure it thaws fully.
Bring to Room Temperature: Remove the roast from the refrigerator 1 to 2 hours before cooking to allow it to reach room temperature, promoting even cooking.
Season Your Roast: Pat the roast dry with paper towels. Generously apply your preferred seasoning; the Kansas City Steak Original Steak Seasoning is recommended.
Oven Roasting Your Prime Rib Roast:
Preheat the Oven: Set the oven to 375°F.
Prepare the Roast: Place the seasoned roast fat-side up on a rack in a shallow roasting pan. Leave the netting on during cooking to maintain the roast's shape. Do not add water or cover the roast.
Roast: Cook until a meat thermometer inserted into the center of the roast registers an internal temperature of 125°F for medium-rare (approximately 1.5 to 2 hours for a 5-pound roast) or 135°F for medium (approximately 2 to 2.5 hours).
Resting the Roast:
After cooking, tent the roast with aluminum foil and let it rest for 15 to 20 minutes. This allows the juices to redistribute, ensuring a moist and flavorful roast.
Carving:
Remove the netting and trim any excess fat before carving.
Doneness Guide:
Use a meat thermometer to achieve your preferred level of doneness:
Rare: 120°F to 125°F (cool to warm red center)
Medium Rare: 130°F to 135°F (warm red center)
Medium: 140°F to 145°F (pink center)
Medium Well: 150°F to 155°F (slightly pink center)
Well Done: 160°F and above (little to no pink)
For a more in-depth cooking resource, see our complete guide on how to cook a prime rib.
| USDA Preparation Guidelines for Mechanically Tenderized Beef: Bake until product reaches 145°F as measured by a food thermometer, and hold the product at or above that temperature for 3 minutes. |
Nutrition
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