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Prime Rib is another beloved cut and is often used for special occasions. The rosy, juicy meat and tasty au jus are hard to beat, but what makes it special? Prime rib has an eye of fat at its center, surrounded by marbled muscle and coated with a thick cap of fat. Don’t let the fat intimidate you. These muscles are not heavily used making prime rib tender, juicy, and extra flavorful.
Cooking Notes: Rub roast with Worcestershire sauce, season with a rub mix of garlic powder, onion powder, dried rosemary, coarse kosher salt, and fresh ground pepper. Cook slowly on a pellet grill or in the oven at 225 degrees until the inside temp of the roast reaches desired doneness, med rare should be around 140 degrees. Let roast rest for 15 min before cutting. Remember the roast will keep cooking a bit more once taken off the grill.
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