This succulent Prime Rib Roast comes from our Private Stock® collection and is certified USDA Prime. With that distinction comes a meal that is high on quality and taste. Only the best Prime Rib Roast qualifies for our Private Stock so you know you'll be serving an extraordinarily tender, juicy Prime Rib that exceeds all expectations.
- Prime Rib Roasts aged for up to 28 days
- Only the top 5-6% of all beef can be labeled USDA Prime
- Includes Original Steak Seasoning packet
- Average serving size: 8 oz per person. Petite serving size: 6 oz per person.
- Each 4.5-5 lb Prime Rib Roast serves 8-10
- The Kansas City Steak Book is included FREE with each order. Get expert cooking directions on how to cook a prime rib roast, tips, rib roast recipes and more.
Also known as a Ribeye Roast, this cut, offered by the Kansas City Steak Company™, has outstanding flavor and texture.
Thaw prime rib roast in refrigerator for at least 3 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.
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 ½ to 2 hours) for medium-rare for a 5-pound prime rib roast or 135°F (approximately 2 to 2 ½ 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.
Our roasts are available in various sizes. 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 a prime rib roast, including cooking times and expert tips that will have you cooking like a pro!
| 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.