Prime Rib Roast, SignaturePRIME

• Oven Roast

For a 6 lb prime rib (deboned and tied back on), here’s our recommended method:

Defrosting:
If frozen, thaw in the refrigerator for 3–4 days. Keep it in its original packaging and place on a tray. Do not thaw at room temperature.

Seasoning (day before or at least 2–4 hours ahead):
Once fully thawed, pat dry and season generously with kosher salt and cracked black pepper on all sides. Optional additions: garlic powder, fresh rosemary, or thyme. If time allows, leave uncovered in the fridge.

Cooking:
• Remove from fridge about 2 hours before cooking
• Preheat oven to 450°F
• Roast at 450°F for 20 minutes to develop a crust
• Reduce oven to 325°F and continue roasting until the internal temperature is 5–10°F below your final target:
– Pull at 115–120°F for rare (finishes ~120–125°F)
– Pull at 125–130°F for medium-rare (finishes ~130–135°F)

Plan on about 1¾–2 hours total, but always cook to temperature, not time.

Rest:
Remove from oven and rest 30 minutes. The tied bones help keep the roast juicy as it rests.

Bones & slicing:
After resting, simply snip the butcher’s twine and lift the bones away in one piece. Slice the roast across the grain and serve.

• Paleo
• Keto
• Gluten-free
• Dairy-free
• High protein

(per 4 oz / 112g raw serving)*

Calories: 290
Total Fat: 23g (36% DV)
Saturated Fat: 10g (52% DV)
Cholesterol: 80mg (26% DV)
Sodium: 65mg (3% DV)
Carbohydrates: 0g
Protein: 20g (40% DV)
Iron: 10% DV