Details
This Prime Rib of Beef from Kansas City Steak Company™ is the centerpiece of a truly special meal. Our Boneless Beef Roast is one of the most delicious cuts available. Delicately marbled, trimmed to perfection, and perfect for your favorite roast recipes. This cut, also known as a Ribeye Roast, has wonderful flavor and texture.
- Boneless and tender
- Beef Prime Rib aged up to 28 days to enhance taste and tenderness
- Easy to prepare, cooking instructions included
- Average serving size: 8 oz per person. Petite serving size: 6 oz per person.
- Each 3.5-4 lb Roast serves 6-8
- Each 4.5-5 lb Roast serves 8-10
- Each 5.5-6 lb Roast serves 10-12
- Free Kansas City Steak Experience Guide with Original Steak Seasoning packet included with each order. Get expert cooking directions, tips, steak grilling times, broiling times, recipes and more
- Prime Rib Roasts also available already seasoned, see Garlic and Herb Prime Rib Roast, Traditional Rub Roast or the Roasted Steakhouse Rub Prime Rib.
About Add-Ons. These items are offered at a special price when shipped with perishable items valued at $59.95 or more, not including shipping or taxes.
Cooking
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. |
Nutrition
| {{n.serving_size}} | Amount | Percent |
|---|---|---|
| Calories: | {{n.calories_amount}} | {{n.calories_percent}} |
| Total Fat: | {{n.total_fat_amount}} | {{n.total_fat_percent}} |
| Saturated Fat: | {{n.saturated_fat_amount}} | {{n.saturated_fat_percent}} |
| Trans Fat: | {{n.trans_fat_amount}} | {{n.trans_fat_percent}} |
| Cholesterol: | {{n.cholesterol_amount}} | {{n.cholesterol_percent}} |
| Sodium: | {{n.sodium_amount}} | {{n.sodium_percent}} |
| Carbs: | {{n.carbs_amount}} | {{n.carbs_percent}} |
| Dietary Fiber: | {{n.dietary_fiber_amount}} | {{n.dietary_fiber_percent}} |
| Added Sugars: | {{n.added_sugars_amount}} | {{n.added_sugars_percent}} |
| Total Sugars: | {{n.sugars_amount}} | {{n.sugars_percent}} |
| Protein: | {{n.protein_amount}} | {{n.protein_percent}} |
| Vitamin D: | {{n.vitamin_d_amount}} | {{n.vitamin_d_percent}} |
| Calcium: | {{n.calcium_amount}} | {{n.calcium_percent}} |
| Potassium: | {{n.potassium_amount}} | {{n.potassium_percent}} |
| Iron: | {{n.iron_amount}} | {{n.iron_percent}} |