src="https://www.facebook.com/tr?id=463934651622232&ev=PageView&noscript=1" /> Prime Rib Roast - USDA Prime Grade - Aged 28 Days – Berk Lombardo Packing Co.

Prime Rib Roast - USDA Prime Grade - Aged 28 Days

Beef Christmas Holiday Prime Rib Roast USDA Prime Aged

COOKING INSTRUCTIONS

DEFROST

Be sure to defrost your Roast fully before cooking. For best results, we recommend defrosting in the refrigerator at least 1-2 days before you plan to prepare the Roast. 

STEP 1: REST

Remove Roast from refrigerator at least 1 hour before cooking. Let sit at room temperature during this time to ensure the Roast cooks evenly throughout the roasting process.

STEP 2: PRE-HEAT & PREPARE

Pre-heat oven to 350º F.

While the Roast is resting, prepare a herb rub. Combine olive oil, salt, pepper, garlic, rosemary, and thyme in a bowl and rub the mixture all over the outside of the Roast.

STEP 3 (OPTIONAL): ADD VEGGIES

Place carrots, celery and onion in an even layer on the bottom of the roasting pan to catch beef drippings.

STEP 4: ROAST

Place Roast on an elevated wire rack in the roasting pan. Add any leftover rub or seasonings over the pan. Place in the middle rack of the oven and roast at 350º F for 1 - 2.5 hours.

*Cooking times vary based on preferred level of doneness. See below:*

TIME INTERNAL TEMP.
Medium Rare  1 - 1.75 hrs 125º F - 135º F (remove at 120º F)
Medium 1.5 - 2 hrs 135º F - 145º F (remove at 130º F)
Medium Well 1.75 - 2.25 hrs 145º F - 155º F (remove at 140º F)

STEP 5: REST

Remove Roast from oven and tent with foil. Allow to rest at least 30 minutes (Roast will continue cooking an extra 5-10º F) before carving.

*DO NOT cut into the Roast during the resting period. This step prevents the Roast from becoming tough or chewy.*

STEP 5: CARVE

Baste the Roast in extra juices from the bottom of roasting pan. Remove from roasting pan and thinly carve against the grain. 

OPTIONAL (AU JUS)

Add roasting pan with drippings and veggies to the stove over 2 burners on high heat. Add about ½ - 1 cup of red wine to pan drippings and whisk until reduced by half. Add in 1 - 2 cups low-sodium beef broth and cook until reduced by half again. Stir in fresh rosemary and/or thyme. Strain out vegetables & serve.

Enjoy!



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