Easiest Christmas meal ever! Bone-in Standing / Prime Rib Roast -OR- Boneless Rib Eye Roast Leave netting on while cooking. Thaw eye of rib roast in refrigerator for at least 2 days before preparing. currently have {{selectedSku.erp_inventory_units - selectedSku.quantity_in_cart}} left. This allows you to easily remove the rib bones before slicing. You can also simply rest smaller roasts for 10-15 minutes, larger roasts for 20-30 minutes. Simple to say this Eye of Rib is perfect for roasting (and boasting.). Slicing Tips If you prefer a leaner roast, ask for the ‘small end,’ for the juiciest and most flavorful roast, choose the ‘large end’.Some folks like to cook two smaller roasts, this will give you four end cuts and the option to cook one more than the other to please the whole crowd.If you like the ribs but not carving around them, ask us to ‘loosen’ the bones on your bone in rib eye roast, we’ll take a long knife and cut the baby back rib slab away from the roast. The Secret to a GREAT Roast… Cover roast … Olive oil As a roast cooks the temperature rises slowly at first, and more quickly as it nears the end of cooking. Roast in the top half of a preheated oven. Find quality products to add to your Shopping List or order online for Delivery or Pickup. Place bone side down on a rack in a shallow pan roast, uncovered in center of oven 25-32 min/lb remove when a meat … At Tony’s we have higher standards, cutting all our Rib Roasts like center-cut Rib Eyes, leaving just the ‘baby back’ rib bones on our Standing Rib roasts. One Day In Advance: Check roast to assure it’s not frosty or frozen. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Get expert cooking directions, steak grilling times, tips, recipes and more. If you cut into the roast (or any meat) while temperatures are on the rise you will lose a great deal of the natural juiciness to the plate, but let it rest and the juices stay in place, the difference in taste is dramatic! Remove netting and trim excess fat before carving. Choose carefully, all roasts are not created equally, not by a long shot! We are very sorry, however the quantity you selected exceeds our on-hand availability. I’ve seen a roast rise as much as 18 degrees out of the oven. Allow 1/2 lb uncooked per serving Heat oven to 325 degrees F season roast. Aging high-grade beef under ideal conditions increases it’s tenderness, flavor and overall satisfaction. I combined 2tsp thyme, 1 tsp salt, pepper, 10 cloves of garlic, and 3 tbsp of olive oil in a bowl and poured this mixture over the On the Day Of: Unwrap roast and temper at room temperature for 60-90 minutes. It’s Our Meat That Made Us Famous! This way you only get the best. Optional - sear meat on all sides in a skillet before placing eye of rib roast in the oven. Unfortunately, what one person calls Rare, another might call Medium Rare – this is just another reason it’s so important to use a reliable meat thermometer. It works great and there is no charge! Click here to learn how to choose, test, calibrate and use a meat thermometer. Use carryover cooking to your advantage, pulling your roast from the oven about 10-15 below your ideal finished temperature and resting. After about ¾ of the estimated time, rotate pan, remove basting fat and begin monitoring internal temperatures. Holiday mealtime traditions vary around the globe, but locally, the Beef Rib Roast (aka prime rib, or standing rib roast) is the number one choice. Second of all, a ribeye steak is cut from the roast before it is even cooked, unlike the prime rib. Roast in a 375°F oven until meat thermometer inserted into the center of the roast registers an internal temperature of 125°F (approximately 1 to 1 1/4 hours) for medium-rare for a 3-pound eye of rib roast or 135°F (approximately 1 1/4 to 1 1/2 hours) for medium. Also great with Balsamico di Modena, Lingonberry preserves or spicy Primo preserves. Petite serving size: 6 oz per person, Includes 1 oz packet of KC Steak Original Steak Seasoning, Free Kansas City Steak Book included with each order. Carefully remove strings and fat; sprinkle with your favorite Tony’s seasoning or make a wet rub for more encrusting, see notes below*. Standing Rib, Prime Rib or Rib Eye Roast Season well and place fat side up on rack, in a shallow roasting pan. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting. Personal preferences vary, but the Beef Rib Roast is at its most tender and juicy at about Rare+ to Medium Rare; too rare and it’s chewy, too done and it’s dry and tough. Ranging from about $12-$100, they’re a great investment! When you buy this cut you’re also saving per pound when compared to buying individual steaks. We recommend checking out our best selling steaks. For over 80 years, we have been known for our high-quality meat department. The terms ‘Standing’ and ‘Prime’ Rib both refer to a beef rib roast, and we refer to USDA Prime grade rib roasts as a “True Prime Rib”. Generally we suggest about 1 pound of bone-in roast per person (or 8-12 oz. Browse Hannaford's Ribeye Steaks & Rib Roasts to begin building your online shopping list or grocery cart. Here are some tips, recipes and a short video at the bottom of page. Rub generously over roast. boneless). A whole Beef Rib Roast is about 15-18 pounds, has 7 ribs and serves about 14-20 people. This field is for validation purposes and should be left unchanged. *Wet Rub Notes: For an extra savory crust choose our Euro-Crust, Z Blend or Tuscan Grill Rub, blending every 1 TBS of seasoning with 1-3 tsp of fresh chopped garlic and enough olive oil to make a paste. … Remove from oven at desired internal temperature (I suggest 120°-130° for Rare+ to Medium Rare). Remove any strings or basting fat.