Make your next family gathering special with a prime rib roast seasoned with Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer, garlic, and herbs. The preparation is straightforward, but a reliable food thermometer is essential for this larger cut.
Kalmes Foods brings restaurant-proven flavor rooted in five generations of family food tradition and Kalmes Restaurant, founded in 1956 in St. Donatus, Iowa.
Ingredients
- 1 bone-in prime rib roast, 4–6 lbs
- Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer, used according to package directions
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Optional: coarse black pepper
How to Cook Prime Rib
1. Prepare and season
Pat the roast dry. Apply Kalmes Famous® 2-in-1 according to the label directions for quantity and tenderizing time. Keep refrigerated during any waiting period. Do not assume an overnight treatment is appropriate for every tenderizing blend or cut.
2. Prepare the oven and roasting pan
Preheat the oven to 450°F. There is no need to bring the roast to room temperature before cooking. Rub with olive oil and add the garlic, rosemary, thyme, and optional pepper. Place bone-side down in a suitable roasting pan, using a rack if needed. Use cookware rated for the oven temperature.
3. Begin roasting
Roast uncovered at 450°F for about 20 minutes to begin browning the exterior. Watch that the garlic and herbs do not burn; lower the heat sooner if necessary.
4. Reduce the heat and check temperature
Reduce the oven to 325°F and continue roasting. Actual cooking time depends on the roast’s size, shape, starting temperature, and your oven. Use a roast-safe probe or check periodically with a food thermometer rather than relying on minutes per pound.
For food-safety guidance, whole-cut beef roasts should reach at least 145°F before removal from the heat, followed by a rest of at least 3 minutes. Check in the thickest part, away from bone and large pockets of fat. Do not rely on an assumed rise in temperature during resting to reach that minimum.
5. Rest before carving
Transfer to a clean carving board and tent loosely with foil. Rest for at least 3 minutes; a longer carving rest of about 20 minutes is a practical option for a large roast. Use clean utensils and keep cooked meat separate from surfaces that touched raw beef.
6. Carve and serve
Carefully remove the bones if desired, then slice the roast across the grain into portions. Serve with pan juices or your preferred sauce.
What to Serve with Prime Rib
Try roasted potatoes, green beans, Yorkshire pudding, or a fresh salad. Serve horseradish sauce on the side for guests who enjoy an extra kick.
Tips for Planning Your Roast
- Allow flexibility: A larger roast’s timing varies, so build a buffer into your meal plan.
- Check probe placement: Bone and pockets of fat can affect the reading.
- Follow the seasoning label: More tenderizer or a longer treatment is not necessarily better.
- Save the carving for last: Rest the roast before slicing and serve promptly.
Bring Kalmes Flavor to Your Table
Shop Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer for your next roast dinner or family celebration.
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