Dry Aged Prime Rib Feasts Available for Pre Order! Limited Time Only. Delivery Starting April 21st, While Supplies Last.

Preparation Instructions

Prime Rib

Storing the Prime Rib

We recommend cooking your prime rib feast as soon as possible. If you don't cook it immediately, please store your feast frozen and make sure to cook it within 30 days of delivery.

Remember to allow 24–72 hours to thaw before cooking, depending on the size of your prime rib.

Leftovers can be refrigerated for up to 2 days. Do not refreeze any of the products.

Thawing the Prime Rib

The safest way to thaw meat is in your refrigerator, which provides a constant temperature of about 40°F. Approximate thaw times for prime rib based on weight are:

size approximate
weight
refrigerated
thaw time
1/3 rib  6.2 lbs 24 hours
1/2 rib 7.8 lbs 48 hours
Full rib 18.6 lbs 72 hours

What You'll Need

(not included in the box)
  • A roasting pan, like you'd use for a Thanksgiving turkey
  • Measuring cups and spoons
  • Wooden spoons, a ladle, and a balloon whisk
  • Several saucepans or microwave-safe dishes to heat sides
  • A straight-edge carving knife
  • Non-stick cooking spray or vegetable oil (to coat the Yorkshire pudding tins)
  • Milk (for mashed potatoes)
  • Unsalted butter (for mashed potatoes)
  • Table salt
  • Salad fixings to accompany your Vintage Salad Dressing


Learn how to select the perfect carving knife for prime rib, with Lawry's CEO Ryan Wilson.

Seasoning the prime rib

  • Mix 2 parts table salt to 1 part Lawry’s Seasoned Salt in a small bowl.
  • For 1 whole prime rib, use 3 tbsp. of seasoning mixture. For ½ prime rib use 1.5 tbsp. For ⅓ prime rib use 1 tbsp.
  • The seasoning mix should be rubbed all over the beef except the two ends of the rib.
  • Place seasoned prime rib in a roasting pan and refrigerate.

Season and store refrigerated for a minimum of 12 hours before cooking.

Cooking the prime rib

  • Preheat oven to 200°F for convection or 250°F for conventional/electric.
  • Place seasoned prime rib on roasting pan.
  • Place in oven and cook for desired time per chart for size and temperature.
 size electric oven
cook temp
convection oven
cook temp
approximate
cook time
1/3 rib 250°F 200°F 3h 40m
1/2 rib 250°F 200°F 3h 55
Full rib 250°F 200°F 4h 10m

Once cooked to desired internal temperature, beef must rest a minimum of 45–60 minutes before carving.

Final Temperatures

To accurately read the internal temperature, insert the included probe thermometer into the center of the meat, making sure it isn't touching bone.

  • Rare: 120°F
  • Medium rare: 130°F
  • Medium: 140°F
  • Medium well: 150°F
  • Well done: 160°F


Learn how to keep your prime rib at the perfect temperature until you're ready to serve, with Lawry's Director of Culinary Development Damon Gordon.

 

Carving the Prime Rib

  • Place the cooked beef with the seasoned fat cap towards you on a carving board.
  • With the tip of a straight knife, slide the blade under the fat from one end of the rib to the other removing the thin layer of seasoned fat.
  • Repeat the process from the middle of meat till the other end of the roast and continue to slice until knife meets the bone.
  • With the blade of a carving knife, slice along the bones away from the eye of the meat to free the fat cap. Turn the blade 90° towards the bone and then slice the fat along the bone until the fat cap is removed.
  • Stand the beef up on one end and hold in place with a carving fork behind the bones.
  • Alternatively you can lay the beef with the bone side flat on the carving board and then carve the beef from“12 o’clock to 6 o’clock” in a smooth motion.
  • Gently carve the meat from north-to-south in a smooth motion.


Learn how to carve the perfect prime rib in your own kitchen.

 


Side Dish Preparation

Defrosting

  • Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
  • Place pan in refrigerator to slowly thaw overnight.

Heat side dishes per the instructions below over medium heat, stirring often, until the probe thermometer reads 165°F for 15 seconds. Hold at 145°F or above until ready for service.

For leftovers, store sides in the refrigerator for up to 2 days. Don't refreeze any of the products.


Mashed Potatoes

 Saucepan Microwave
  • Once defrosted, scrape down so top of bag is clear.
  • Cut corner of bag and remove contents into medium saucepan with ¼ cup milk.
  • Place saucepan over medium heat and stir regularly to avoid burning.
  • Once simmering, use provided stick thermometer to confirm it has reached reheating temperature range.
  • Remove from heat.
  • Once defrosted, lay bag flat in microwave and cook on full power for 1½ minutes.
  • Turn bag over and cook for an additional 1½ minutes.
  • Allow to sit for 1 minute in the microwave.
  • Scrape down so top of bag is clear. Cut corner of bag and pour into a bowl, being cautious that the contents will be hot.
Stir in 2oz unsalted butter until completely mixed.
Adjust with Lawry’s Seasoned Salt and Pepper to taste.
Place in serving dish and serve immediately.

Creamed Corn

 Saucepan Microwave
  • Once defrosted, scrape down so top of bag is clear.
  • Cut corner of bag and remove contents into medium saucepan.
  • Place saucepan over medium heat and stir regularly to avoid burning.
  • Once simmering, use provided stick thermometer to confirm it has reached reheating temperature range.
  • Remove from heat.
  • Once defrosted, lay bag flat in microwave and cook on full power for 1½ minutes.
  • Turn bag over and cook for an additional 1½ minutes.
  • Allow to sit for 1 minute in the microwave.
  • Scrape down so top of bag is clear. Cut corner of bag and pour into a bowl, being cautious that the contents will be hot.
Adjust with Lawry’s Seasoned Salt and Pepper to taste.
Place in serving dish and serve immediately.

Creamed Spinach

 Saucepan Microwave
  • Once defrosted, scrape down so top of bag is clear.
  • Cut corner of bag and remove contents into medium saucepan.
  • Place saucepan over medium heat and stir regularly to avoid burning.
  • Once simmering, use provided stick thermometer to confirm it has reached reheating temperature range.
  • Remove from heat.
  • Once defrosted, lay bag flat in microwave and cook on full power for 1½ minutes.
  • Turn bag over and cook for an additional 1½ minutes.
  • Allow to sit for 1 minute in the microwave.
  • Scrape down so top of bag is clear. Cut corner of bag and pour into a bowl, being cautious that the contents will be hot.
Adjust with Lawry’s Seasoned Salt and Pepper to taste.
Place in serving dish and serve immediately.

Gravy

 Saucepan Microwave
  • Once defrosted, scrape down so top of bag is clear.
  • Cut corner of bag and remove contents into a small saucepan.
  • Place saucepan over medium heat and bring to a boil, stirring occasionally.
  • Once boiling remove from heat.
  • Once defrosted, lay bag flat in microwave and cook on full power for 1½ minutes.
  • Turn bag over and cook for an additional 1½ minutes.
  • Allow to sit for 1 minute in the microwave.
  • Scrape down so top of bag is clear. Cut corner of bag and pour into a bowl, being cautious that the contents will be hot.
Adjust with Lawry’s Seasoned Salt and Pepper to taste.
Place in serving dish and serve immediately.

Whipped Horseradish

 Saucepan Microwave
  • Once defrosted, scrape down so top of bag is clear.
  • Cut corner of bag and remove contents into a small saucepan.
  • Place saucepan over medium heat and bring to a boil, stirring occasionally.
  • Once boiling remove from heat.
  • Once defrosted, lay bag flat in microwave and cook on full power for 1½ minutes.
  • Turn bag over and cook for an additional 1½ minutes.
  • Allow to sit for 1 minute in the microwave.
  • Scrape down so top of bag is clear. Cut corner of bag and pour into a bowl, being cautious that the contents will be hot.
Adjust with Lawry’s Seasoned Salt and Pepper to taste.
Place in serving dish and serve immediately.

Yorkshire Puddings


  • Pre-heat oven to 350F.
  • Once defrosted, pour contents into medium-size mixing bowl.
  • Using a whisk, whip mixture vigorously until consistency is batter-like.
  • Coat interior of aluminum cups with non-stick cooking spray or vegetable oil.
  • Using a ladle or measuring cup, pour batter into aluminum cups, filling 2/3 of the way to the top.
  • Bake at 350°F for 35–45 minutes, until golden brown and crisp on the top.
  • Be very careful not open oven door during cooking as this may cause pudding to rise incorrectly.


Learn how to bake the perfect Yorkshire Pudding, with Lawry's Director of Culinary Development Damon Gordon.

Whipped Horseradish


  • Once defrosted, pour contents into medium-size mixing bowl.
  • Using a whisk, whip mixture together until stiff.
  • Be careful not to over whip as this will make the cream very grainy.