The crown jewel of holiday entertaining. Nothing impresses guests more than the elegant Frenched rib bones of our Prime Rib Roast. Delivering more than just a beautiful presentation, the rib bones infuse the meat of the roast with a rich beef flavor, so every succulent bite is tender, bold and deliciously unforgettable.
- Easy to prepare! Complete cooking and carving instructions included
- Each roast weighs 5.5 lbs
- Average serving size: 8 oz per person. Petite serving size: 6 oz per person
- Free Kansas City Steak Book with Original Steak Seasoning packet included with each order. Get expert cooking directions, tips, steak grilling times, broiling times, recipes and more
Thawing - Thaw prime rib roast on a plate in refrigerator for at least three days before preparing. Two hours before roasting, set the roast on a sheet pan at room temperature.
Seasoning the Rib Roast - One preferred method method is to use a paste of oil, a mix of herbs and KC Steak Original Steak Seasoning. The addition of mustard will add a deep flavorful char on the meat.
Searing - Pre-heat oven to 200°F. Set roasting pan across two burners on stovetop. Add a couple tablespoons of high-heat refined canola oil or vegetable oil and turn both burners to high. When oil begins to smoke, add the roast and carefully sear on all sides. Use tongs for turning, (do not pierce by using a fork). Sear for approximately 5 to 10 minutes, until browned on all sides.
Oven - Roast in 200°F oven until meat thermometer inserted into the center of the roast registers an internal temperature of 125°F (approximately 1 ½ hours) for medium-rare or 135°F (approximately 1 ½ to 2 hours) for medium. We suggest using a meat thermometer to ensure proper doneness. Remove from the oven, transfer to a cutting board and cover it loosely with foil. Let the roast rest for 15 to 20 minutes to finish cooking and for the juices to distribute. The final temperature for a medium-rare roast should read 135°F.
Grill - Prepare charcoal grill for indirect cooking by placing an aluminum foil drip pan in the center, then arranging charcoal briquettes on each side. Place roast on cooking rack directly over drip pan. Cover with grill lid and grill until thickest part of roast reaches internal temperature of 125°F (approximately 1 ½ hours) for medium-rare or 135°F (approximately 1 ½ to 2 hours) for medium. We suggest using a meat thermometer to ensure proper doneness. Grilling indirectly will require that the prime rib roast is turned periodically to ensure even cooking. Remove from grill, transfer to a cutting board and cover it loosely with foil. Let the roast rest for 15 to 20 minutes to finish cooking and for the juices to distribute. The final temperature for a medium-rare roast should read 135°
See our step-by-step instructions on how to cook bone-in prime rib, including cooking times and expert tips that will have you cooking like a pro!