The traditional flavors of garlic and herbs with a hint of horseradish, pre-rubbed atop our exceptional Boneless Prime Rib will tantalize your taste buds and be an experience to remember for meals to come.
Easy to Prepare
Boneless and Tender
Average serving size: 8oz per person. Petite serving size: 6oz per person.
Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more
Preparing Prime Rib
Thaw roast in refrigerator for at least 3 days before preparing. Place meat, fat side up, on rack in a shallow roasting pan. Do not add water or cover. Roast in 375 degree oven until meat thermometer registers 130 degrees (approximately 1 to 1 ˝ hours) for medium-rare or 140 degrees (approximately 1 ˝ to 2 hours) for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Remove netting and trim excess fat before carving.
For express thawing in 7 hours, leave the roast on a counter top at room temperature. Or to thaw in 2 hours, place the roast in 85° warm water while still in its packaging. Be careful not to let the water temperature rise past 85° to ensure best quality and taste. This is best if cooking the same day otherwise thawing on the counter is recommended.
Cooking instructions are approximate since roast sizes vary. We recommend using a meat thermometer for best results and to ensure proper doneness.
Garlic and Herb Prime Rib Roast is rated out of 5 by 22.
Rated 3 out of 5
from Tastey, but very fatty The meat was tender and flavorful, but we had a lot of waste due to how fatty it was. It was recommended to me by a good friend who had a good experience. I would have a hard time recommending it to a friend based on my experience, however based on my friends experience, I will check yes below since maybe I just got a bad Prime Rib.
Date published: 2014-11-09
Rated 5 out of 5
from Oh so good! This is a great roast. I serve for Christmas every year and everyone truly enjoys. Add Yorkshire Pudding, pan gravy, mashed potatoes and broiled asparagus.
Date published: 2014-10-25
Rated 5 out of 5
from Wondrous experience This beef was the finest I have ever tasted. It was tantalizingly tender, terrifically tasty, and totally tempting.
Date published: 2014-10-26
Rated 5 out of 5
from yummy I bought this prime rib roast for my daughter and she absolutely loved it
Date published: 2014-12-01
Rated 5 out of 5
from The best prime rib I've ever had! Our traditional Christmas dinner is prime rib, and we have always ordered them locally. Since we eat a lot of KC Steaks, we thought we would try the garlic and herb prime rib this year, and it was fantastic! The flavor goes all the way through the meat, not just on the surface. It was also very lean, tender and juicy! I am sure all of our future Christmas prime rib roasts will be from Kansas City Steaks!
Date published: 2015-01-04
Rated 5 out of 5
from Crowd pleaser!!!! Just served this last night to friends and family for a Xmas get together!! Wow it was wonderful. Great taste, wonderfully tender.....superb flavor. It took longer because I was cooking 10 large baked potatoes on the bottom rack ...used the thermometer and it came out perfect. Make sure to follow the enclosed directions...it came out just like they said it would on QVC.
Date published: 2014-12-21
Rated 4 out of 5
by Topeka Home
from Very Good Prime Rib I bought the two Prime Rib Roast package for Christmas dinner. Everyone loved the prime rib and thoroughly enjoyed them as I did; although I wish they were a little juicier; however that could have been my roasting technique as I was using my new oven. I did like the herb-garlic seasoning which came with the roasts and the instructions for cooking them were quite clear.
Date published: 2014-12-27
Rated 1 out of 5
from It had a very tough silver colored tissue This piece had a silver colored line of tissue through it that an electric knife struggled to cut through it. We had a regular prime rib and the Garlic and Herb prime rib and the regular turned out excellent but the Garlic one also had a lot of fat and gristle. Also the shrink wrapping had a tear and when I thawed, it in the refrigerator, it dripped blood all over
Date published: 2014-12-26
*The Kansas City Steak Company has carefully selected a wine partner, the Global Wine Company, located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, to operate our wine program. Your wine purchase will be a separate transaction from your purchases on The Kansas City Steak Company website and call center, and will ship separately with respective tax and shipping/processing charges applied. Wine can be purchased only by adults 21 years and older. See shipping information on our website for states served. The Kansas City Steak Company promotions are not valid on wine purchases. The Kansas City Steak Company gift cards may not be redeemed for wine purchases.
Field Recordings Fiction Central Coast
Zinfandel is generally an amiable companion for anything off the grill, particularly fatty meats like ribs, sausages and burgers. Don’t be shy about boldly flavored sauces if grilling leaner meats. Deep, Asian flavors such as those found in Korean barbecue will also make for sumptuous pairings.
Full and lush in the mouth, the Field Recordings Fiction offers intriguing complexity. Aromas of violet, anise and roasted herbs provide an enticing tease to rich, gently smoky layers of blackberry, conifer and chestnut flavors.
Las Nencias Reserve Blend, Mendoza
This wine’s ripe, spicy fruit complements all kinds of beef dishes, especially those cooked over an open flame. Lamb and pork will also be terrific with the Las Nencias Blend. Unlike many reds, it will pair well with moderately spicy Mexican, Cajun and Indian dishes.
This fruity and uniquely Argentine red is full, round and deeply satisfying. Its supple, generous black plum and cherry flavors have terrific energy and lift, along with savory notes of black pepper and tobacco.
Chatom Vineyards Cabernet Sauvignon, Calaveras Cou
Serve this bold Cabernet Sauvignon with equally bold red meat or game dishes. While lamb is a traditonal match for Cabernet, we prefer the Chatom Cabernet with beef, which complements its sweet fruit.
Hot summer days in the high Sierras give this Cabernet its plush blackberry, blackcurrant and plum tones; cold nights give it supporting tannins and natural, balanced acidity. Sweet cedar, clove and olive notes add savory complexity to the full-bodied palate.