We hope that you enjoy this Bone-In Prime Rib that has been partially pre-roasted to rare with an herb oil rub.

Following is helpful serving information to ensure your satisfaction.

Packing Materials:

The ice chest container should be opened immediately upon arrival and food contents placed in the refrigerator or freezer. This item was shipped frozen from our plant and should arrive semi frozen or cool to the touch. The seasoning packet can be room temperature but should be kept in the refrigerator upon arrival. Packing materials may be thrown away.

Keep small children away from packing materials.

Prime Rib or Standing Rib Roast -

Serving Instructions:

• If frozen, thaw prime rib in the refrigerator for about 3 days.

• Preheat oven to 375 degrees. Place oven rack on the second level from the bottom.

• Place the rib roast fat side up on a roasting pan, covered with foil.

• The rib roast has been pre-seasoned but we have sent an extra packet in case additional seasoning is desired. Please keep in mind that the seasoning packet contains salt.

• Place roast in the oven for approximately 1 1/2 hours. Internal temperature should be reheated a minimum of 125 degrees internally.

• Remove from oven and let sit for 10 minutes before slicing. The internal temperature will continue to rise after removing from the oven to approximately 135 degrees for medium rare during the resting period.

Slicing and Serving the Prime Rib:

• Begin slicing from an outside end as thin or thick as preferred. When you get to a rib bone, tilt the roast up and slice between the bones – just on either side of the bone. This will let you cut a few more thin slices before getting to the next rib. Each slice should be sliced free of bones. Each of the ribs can be served to those with heartier appetites along with the sliced meat.

• Now matter how it is sliced or trimmed, each two ribs of standing rib roast or prime rib feeds about four people, depending on the size of the eye and the greed in the eyes of the eaters.