Category - Natural, Kobe and Wagyu Beef
Prime Rib Roast
SKU: 163
3 (3-4 lb.) Boneless Roasts

3 three-pound center cut boneless Prime Rib Roasts that make their own au jus, absolutely spectacular for special dinners of 4 or more anytime.  Angus beef aged 30 days - also available on the bone!

Recommended Cooking Method:
Season with your favorites (but salt and pepper works just fine). Oven bake at 450° for about 20 minutes, then turn oven temp down to 300° (do not open oven door at this time) for 40 more minutes for medium rare. 


1 Personal Gourmet Prime Rib Roast
2 cloves garlic, finely sliced
Salt and freshly ground pepper
1/2 cup white wine
2 cups beef stock


Preheat oven to 450°.

Bring meat to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a paring knife, poke small holes in the meat and insert the garlic into them. Season the meat with salt and pepper to taste. Place the roast in a large roasting pan.

Roast for 15 minutes. Turn the heat down to 350° and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest.  Place roasting pan on top of stove over high heat.

Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice beef and drizzle with some of the sauce.

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(This is from the East St. Olaf Lutheran Church in Rock Dell, Minnesota.  The recipe was submitted by Amanda Larson.  I got started with this recipe in 1986 )




1 quart (1 pound) fresh cranberries

2 ½ cups sugar

Juice of 1 lemon or 1 lime

1 cup orange marmalade

Chopped walnuts ( or pecans )


Wash the cranberries and drain.  In a shallow pan, stir cranberries and sugar.  Cover tightly with aluminum foil.  Bake for one hour at 350°.  Spread the walnuts in a shallow pan and toast in the oven until light brown, about 12 minutes.  When the cranberries are done (they will “pop” during baking), mix in the walnuts, juice, and the marmalade.  Keep refrigerated in jars.

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Prime Rib Roast

1 750-ml bottle Cabernet Sauvignon
2 cups beef stock or canned broth
1 cups ruby Port
1 1/2 large garlic cloves, peeled
1/2 large shallot, peeled
1 bay leaves


1 Personal Gourmet Boneless Prime 

    Rib Roast ( 3 - 4 lb )
1 1/2 teaspoons dried thyme
2 large garlic cloves, pressed
Fresh parsley sprigs


Combine first 6 ingredients and 1/2 teaspoon thyme in large saucepan. Boil until reduced to 1 cups, about 30 - 45 minutes.

Preheat oven to 450°F. Place beef, fat side up, in heavy baking pan. Rub beef all over with pressed garlic and 1 teaspoon thyme. Season beef generously with salt and pepper. Roast 30 -35 minutes. Tent beef with foil

Tent should ONLY cover the top 1/3 of the roast!

Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 25 minutes. Transfer to carving platter and let stand 15 minutes.

Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet stock to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper.


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  • 1 (8 lb.) Boneless Rib Roast
    Baby Carrots 
    Garlic Cloves 


Assemble all your ingredients before beginning to cook. Place the roast in a roasting pan, fat side up. Add water, stock, wine, or a combination to the bottom of the pan to about 1/3 to 1/2 inch in depth. Optional: Add a coarsely chopped medium onion, 2 to 3 chopped stalks of celery, and a handful of baby carrots in the bottom of the roasting pan and set the roast on top..
Heat about 1/2 cup olive oil in small saucepan. Add 3 to 4 bruised garlic cloves, salt, and pepper; mix well. Heat just until garlic starts to turn color.
Brush infused oil over roast. Let the roast rest to bring it up to room temperature—2 to 4 hours, depending on the roast's size.
Preheat your oven to reach 450°F by the end of the roast's resting period. 
Place the rib roast into the preheated oven and roast uncovered for about 10 minutes.
Reduce the oven temperature setting to 350°F, and continue roasting until you reach your desired degree of doneness. While the temperature accuracy of ovens can vary, you can estimate 12 to 13 minutes per pound of rib roast. But it’s always best to cook to an internal doneness temperature. (See step 8 below.)
Baste with pan drippings every 20 to 25 minutes. Be sure the pan does not roast dry. Add water, stock, or wine to keep the liquid replenished. 
An instant-read thermometer is the key to a roast done to perfection. Don’t poke the roast too soon, or you’ll lose precious juices and flavor. Do your first check when about 80% of the estimated cooking time has elapsed, then you can adjust your final timing as necessary. Remove the roast from the oven when the internal temperature reaches within 5 degrees of your desired doneness. Final doneness temperatures are 130°F for rare, 140°F for medium-rare, or 150°F for medium.
Let the roast rest for 10 to 20 minutes, depending on its size. The roast’s internal temperature will continue to increase during the resting period by about 5 degrees to reach your desired doneness and the roast’s juices will have a chance to be reabsorbed throughout the beef. (Loosely tent the roast with aluminum foil, if desired.)
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