special occasion quite like a Center-Cut Prime Rib Roast. Tender and flavorful, it’s the star of any table. We pair it with rich potatoes and a trio of brownie bars for a truly unforgettable meal.
- 1 Center-Cut Prime Rib Roast, 3 lb
- 1 Baked Potato Casserole, 32 oz
- Dessert Sampler Trio
- Eye of Rib Roast aged up to 28 days to enhance taste and tenderness
- Includes 1 oz packet of KC Steak Original Steak Seasoning
- Free Kansas City Steak Book included with each order. Get expert cooking directions, steak grilling times, tips, recipes and more
Preparing Center-Cut Prime Rib Roast
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 an eye of rib roast, including cooking times and expert tips that will have you cooking like a pro!
Preparing Potato Casserole
Thaw overnight or up to 48 hours in refrigerator.
Thawed - Preheat oven to 375°F. Remove lid. Bake for 35-45 minutes.
Frozen - Preheat oven to 400°F. Remove lid. Bake 65-75 minutes
**If product begins to brown while cooking from thawed or frozen cover lightly with foil and continue baking.
Preparing Dessert Sampler Trio
Keep frozen (0°F) until ready to use. Refrigerate at 40°F for up to 7 days after thaw.