The Ultimate Prime Rib with Kalmes Famous 2-in-1 Seasoning
Since the 1850s, when Peter Kalmes opened his bar in St. Donatus, Iowa, our family has been perfecting the art of bold, simple flavor. Five generations later, our family restaurant and catering (est. 1980s) proudly offers this legendary 2-in-1 seasoning & tenderizer — and nothing showcases it better than a perfectly roasted prime rib.
Ingredients
- 1 bone-in prime rib roast (4–6 lbs)
- 3–4 tablespoons Kalmes Famous 2-in-1 Meat Tenderizer & Seasoning
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Prep (24 hours ahead): Pat the roast dry. Rub generously all over with Kalmes Famous 2-in-1 Seasoning, pressing it into the meat. Cover and refrigerate overnight — the tenderizer goes to work while you sleep.
- Bring to room temp: Remove the roast from the fridge 1–2 hours before cooking. Rub with olive oil, garlic, rosemary, and thyme.
- Sear: Preheat oven to 450°F. Roast uncovered for 20 minutes to develop a deep crust.
- Slow roast: Reduce heat to 325°F. Continue roasting until internal temperature reaches 120°F for rare, 130°F for medium-rare (approximately 15 minutes per pound).
- Rest: Remove from oven, tent loosely with foil, and rest for 20–30 minutes. The temperature will rise another 5–10°F.
- Carve & serve: Slice between the bones and serve with pan drippings or au jus.
Chef's Notes
The secret is in the overnight seasoning. Kalmes 2-in-1 doesn't just flavor — it tenderizes, breaking down the muscle fibers for a melt-in-your-mouth result that's been wowing guests at our family restaurant for decades. Don't be shy with it.
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