For years we've been told "this is the best prime rib we've ever eaten"
so we finally decided to share My Family's Prime Rib Seasoning with you and your family.
Here's the best part . . . IT'S EASY!
Simply surround the entire prime rib with seasoning, Place it in the oven, let it cook and EAT!
To make it as simple as possible, we've included Step-by-Step Instructions in every box!
So you can sit back and relax knowing your prime rib will be perfect every time!
We will also help you set the perfect table so your evening will be the talk of the town...
Whether for birthdays, anniversaries, holidays or any special occasion,
My Family's Prime Rib Seasoning will be the talk of the town!
Your home will be filled with the most delectable aroma
creating a family tradition for years to come!!
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Making the Perfect Prime Rib Instructions
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Step 1 - SELECT
- Select the grade and size of your prime rib Roast. (See below to learn how to select the right beef)
- For best results we recommend 'PRIME' or 'CHOICE" grade of Rib Roast
- Ask your butcher to cut the ribs and tie them on. Do not use a net. (seasoning will pull off when your remove net after cooking)
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Step 2 - PREPARE
30 MINUTES PRIOR TO COOKING
- REMOVE the roast from the refrigerator and PLACE in roasting pan.
- POUR seasoning packaging in small bowl and stir well. One package covers a up to 15 pounds of prime rib. For roasts less than 5 pounds only use a portion of the seasoning or roast will be too salty! Pour remaining seasoning back in package and place in zip lock bag. seasoning will stay fresh for up to one year. (It never really goes bad it just loses some of it's flavor)
- Surround ENTIRE ROAST with seasoning and PAT or rub it on.
- Some seasoning will fall off. Simply SCOOP it up and PAT it back on the roast until entire roast is covered. Make sure to top the roast with a little extra seasoning!
- PLACE roast fatty side up, ribs down. COVER and set aside for 30 minutes or so...
- PREHEAT oven to 325°.
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Step 3 - COOK
- PLACE uncovered roasting pan on center rack in 325°oven.
- COOK approximately 14 -17 minutes per pound for rare, depending on the size of the roast. (For roast over 10 lbs. cook less time) In conventional household ovens cooking times vary so always check roast sooner than later. You can not "uncook" but you can always cook longer! And remember, a prime rib roast MUST REST, under a loose covering of aluminum foil, between 15 and 30 minutes after you remove it from the oven. This allows the juices to seep in and the flavors to continue to blend. It also allows the roast to continue cooking. The roast will gain as much as 20 degrees while resting depending on the cooking temperature, size of the roast and the length of its rest. . This gives you plenty of time to make gravy and get the rest of the meal ready before it's time to carve.
- CHECK center of roast for desired doneness using a meat thermometer. End cuts will be more done than center. Below are the FDA standards for meat tempurature. We like ours rare. We cook a 12 LB. prime rib for 15-17 minutes per/lb bringing internal temperature to 120 degree's. For our family...this is PERFECT! A little well on the ends and rare in the center! Ovens vary so use a meat thermometer.
- REMOVE roast from oven and let rest 15-30 minutes before serving. Again, this allows juices to penetrate the roast.
- Enjoy with au jus, horseradish and your families favorite accompaniments.
- TIPS FOR CHOOSING A PRIME RIB
- AGED BEEF is obviously the best beef but is very expensive
- PRIME is excellent, tender and juicy, expensive!
- CHOICE is found at most grocery stores and is very good. Less expensive
- SELECT beef is less fatty and less tender and is less expensive.
- Any other grade of rib roast "prime rib" is not going to be as tender and juicy.
Once you've selected the grade of beef:
- I suggest approx. 8 ozs. per person. However . . . most men will eat about 16 ozs. (that's a pound of beef!)
- Do not trim the fat off the top. This makes for a wonderful crisp crust.
- TIPS FOR COOKING
- Make sure you season the ENTIRE prime rib. The whole roast should have seasoning on it. Use remaining seasoning from the pan to cover the top. This makes for a beautiful crust!
- DON'T ADD ANYTHING TO SEASONING OR ROAST! DO NOT RUB ROAST WITH ANY OILS!
- DO NOT "sear" roast prior to adding seasoning...Don't make extra work for yourself!
- SIMPLY Rub seasoning directly on the entire uncooked roast, let set covered or un-covered for about 30 minutes before cooking. OR you could season the night before and refrigerate. Either way, remove roast approx. 30 minutes prior to cooking to let meat come to room temperature! I think it cooks better!
- DO NOT COVER WHEN COOKING! No need to cover roast unless you want it to cook faster. I like to slowly cook. I think the beef is more tender. Just my personal experience. others may argue this point.
- For roast over 10 pounds cook 14-17 minutes per pound for rare.
- WHAT EVER YOU DO...Don't stress...I've even over cooked a prime rib, a time or too, and the seasoning was still GREAT! RELAX AND ENJOY THE AROMA!
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