Fully Cooked Prime Rib


  • All prime rib roasts are cooked to rare doneness with a consistent degree of doneness from end to  end
  • Heat the whole roast or individual portions

8oz-10 oz approximate serving size recommended per person.

$20.00 Per Pound

(2.5-4 lbs) $50.00-80.00

(Final Price will vary slightly based upon final poundage)

*Price will very anywhere from $50-$80*

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Fully Cooked Prime Rib

Our Fully Cooked Prime Rib is cooked to the rare stage. Therefore, you can control the doneness of our roasts in the oven, on the grill or in the microwave. Meanwhile, saving yourself precious preparation time. This premium quality beef is oven roasted to perfection, our beef roasts are lean and tasty and ready for slicing and serving.

$20.00 per lb

(2.5-4 lbs) $50.00-80.00

(Final Price will vary slightly based upon final poundage)

Beef Prime Rib Care Instructions

  • Remove Prime Rib from the packaging and place into pan along with its natural juices including visible fat (for flavor).  Save the juices for the Au Jus (See recipe below)
  •  Cover and warm in 300° oven.  The goal is to heat the Prime Rib low and slow to an internal temperature of 105°-110° for rare portions, and medium rare 120°.  Check frequently.
  • Remove from oven, cover loosely with foil, and let sit approximately 20 minutes. The roast will continue to cook as it sits and allow the meat to retain its juices. Serve when the internal temperature reaches 130°F.
  • Leftovers will stay fresh for up to 3 days.


Boise Bistro Au Jus for Prime Rib

1 large yellow onion chopped fine
1/4-1/2 cup of butter
1-2 cans 15 oz Swanson Beef Broth
1 cup of water (use more if needed).
1 tsp dried rosemary
1 tsp dried thyme
1 tsp pepper
1 Tbls ground garlic powder
Prime Rib Roast Juice
1/4-1/2 cup of dry sherry

Sauté finely chopped onion in melted butter until translucent. Add all other ingredients except dry sherry. Bring mixture to a boil.
Turn heat to very low and simmer until all flavors blend (about 30 minutes).  Remove from heat and add the dry sherry. (Sometimes our Sherry makes it into the sauce)

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