Bone-in Prime Rib Roast

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 Experience Guide with Original Steak Seasoning packet included with each order. Get expert cooking directions, tips, steak grilling times, broiling times, recipes and more

Oven:

Be sure your roast is completely thawed. If frozen, thaw it in the refrigerator for at least 48 hours before preparing. Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Bone-In Prime Rib Roast well.

Preheat your oven to 450°F.

• Place the roast fat side up on a rack in a roasting pan. Do not add water or cover the roast.
• Roast at 450°F for 15 minutes.
• Then, set your oven to 275°F and cook to your desired doneness.
• For a Bone-In Rib Roast that is medium-rare, roast for 1½–2 hours until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the oven.
• Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15–20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor. The final temperature for a medium-rare roast should read 135°F.

Grill:

Be sure your roast is completely thawed. If frozen, thaw it in the refrigerator for at least 48 hours before preparing. Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Bone-In Prime Rib Roast well.

• 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°