Nothing brings people to the table quite like a perfectly cooked prime rib. For generations, our family kitchen in St. Donatus, Iowa has relied on one secret for tender, deeply seasoned beef: Kalmes Famous 2-in-1 Seasoning & Tenderizer. This recipe lets that seasoning do the heavy lifting so you end up with a roast that looks impressive and eats even better.
Ingredients
- 1 bone-in prime rib roast (4–6 lbs)
- 3–4 tablespoons Kalmes Famous 2-in-1 Meat Tenderizer & Seasoning (don't be shy)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Optional: coarse black pepper for extra crust
Instructions
1. Season the Night Before (the most important step)
Pat the roast completely dry with paper towels. Rub the Kalmes Famous Seasoning generously over every surface, pressing it firmly into the meat. Cover and refrigerate overnight. The tenderizer goes to work while you sleep, breaking down muscle fibers so the finished roast is noticeably more tender.
2. Bring to Room Temperature
Remove the roast from the fridge 1–2 hours before cooking. This helps it cook more evenly. Rub with olive oil, then add the minced garlic, rosemary, and thyme. A light extra sprinkle of seasoning on top is welcome.
3. High-Heat Sear
Preheat your oven to 450°F. Place the roast bone-side down in a roasting pan or on a rack. Roast uncovered for 20 minutes to develop a deep, flavorful crust.
4. Slow Roast
Reduce the oven temperature to 325°F. Continue roasting until the internal temperature reaches:
- 120°F for rare
- 130°F for medium-rare
Plan on roughly 15 minutes per pound after the initial sear, but always trust your thermometer over the clock.
5. Rest
Remove the roast from the oven, tent loosely with foil, and let it rest 20–30 minutes. The temperature will rise another 5–10 degrees and the juices will redistribute. Skipping this step is the fastest way to a dry roast.
6. Carve and Serve
Slice between the bones into thick, generous portions. Spoon pan drippings or a simple au jus over the top.
Make It a Full Meal
- Classic sides: creamy horseradish, Yorkshire pudding, roasted potatoes, or simple green beans
- Leftovers: thinly sliced for sandwiches the next day with leftover jus or horseradish mayo
Shop the Seasoning
Ready to make this at home?
→ Shop Kalmes Famous 2-in-1 Seasoning & Tenderizer
0 comments