Elite Black Angus
Bone in Prime Rib Roast
Item #: 1522
Tender, rich and with the bone-in for extra flavor, our Elite Black Angus Ribeye Bone-in Roast is wet aged for 21 days, hand trimmed and portioned to serve a crowd. Perfect for a special meal, even better as leftovers the day after.
For best results thaw under refrigeration. Cook within 3-5 days. Preheat oven to 450*F. Remove roast from packaging, rinse under cold water, and pat dry. Season as desired; we recommend Kosher salt, fresh ground black pepper, olive oil and thyme (Optional rub with fresh chopped garlic). Place roast, fat side up, on a rack in a shallow roasting pan. Add 1 cup of water or your favorite wine and leave roast uncovered. Roast 15 minutes at 450*F to sear the roast. Reduce temperature to 325*F and continue to cook. After 1 hour 45 minutes check temperature with an instant read thermometer. Be sure to insert your thermometer tip into the center of the roast for the most accurate temperature. Continue to cook until desired temperature is reached. Remove when internal temperature reaches 120*F for rare, 130*F for medium rare, and 140*F for medium. The meat will continue to cook for an additional 5-10 degrees which is factored in on the above removal temperatures. After allowing your roast to stand, serve & enjoy!
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