Chef’s Cut Prime Grade Rib Roast
Preheat to 325⁰F. Season with salt and pepper. Garlic is also good for this cut. Place roast rib side down, fat side up with oven safe thermometer touching the bone. Cook 15 min per pound for medium rare. When internal temperature reaches 110⁰F turn oven up to 450⁰F. Cook for 15 min or more until desired temperature is reached, 125⁰F internal for medium rare. Internal temperatures will continue to rise slightly. Place on cutting board, tent with foil and let rest for 30 min before carving.
Product Details
4 - 14 lb – Royal Ranch all natural USDA Prime Grade beef, locally and regeneratively raised, humanely handled, 100% vegetarian-fed and antibiotic-free. 1 rib is approximately 2 lbs and feeds 1 - 2 people.
