Cut from the center of the rib, our Eye of Rib Roast has no bone, no cap and all the rich, delectable flavor of a Prime Rib Roast. Easy to prepare, this 3 lb roast gives you the freedom to cut each slice to your guests' desire. Simple to say this Eye of Rib is perfect for roasting (and boasting.)
- Boneless and tender
- Eye of Rib Roast aged up to 28 days to enhance taste and tenderness
- 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
Thaw eye of rib roast in refrigerator for at least 2 days before preparing. Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.
Season well and place fat side up on rack, in a shallow roasting pan. Leave netting on while cooking. Do not add water or cover.
Optional - sear meat on all sides in a skillet before placing eye of rib roast in the oven.
Roast in a 375°F oven until meat thermometer inserted into the center of the roast registers an internal temperature of 125°F (approximately 1 to 1 1/4 hours) for medium-rare for a 3-pound eye of rib roast or 135°F (approximately 1 1/4 to 1 1/2 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.
Adjust cooking times when appropriate. We suggest using a meat thermometer to ensure proper doneness. See our step-by-step instructions on how to cook center-cut prime rib roast, including cooking times and expert tips that will have you cooking like a pro!