Prime Rib Roast The prime rib roast is arguably one of the most elegant choices when it comes to the beef tenderloin. This lean, tender cut offers maximum flavor and juiciness you cannot find with other roast varieties. It’s also the perfect compromise when you can’t decide between your traditional roast and rib-eye roast. While the name states “roast”, this cut is versatile and can be roasted, grilled or even smoked for superior flavor. Since the prime rib roast offers an impressive dish for any occasion, why not stock up today? At Harter House, we offer 3 to 9 lbs. standing prime rib roasts that will completely change the way you see beef as an elegant dish. For a classic roast, rub your prime rib roast with freshly cracked black pepper, kosher salt, and a splash of red wine. Roast it only until its medium rare. Whatever you do, don’t overcook a prime rib roast! While it’s the most flavorful, it can quickly dry out. Serve with a classis Au Jus sauce and enjoy!
*Special: $16.99 Per Pound
|Tips From Your Butcher||
Start by piling your charcoal and leaving it piled, so you can cook your meat on indirect heat (away from the coals). While bringing your smoker to 350℉, prep your meat with a generous smothering of salt and pepper. Then, place the meat on the smoker—bone side down—away from the coals. You’ll want to use a thermometer to check your Prime Rib's internal temp, cooking to your preference. Times and temperatures will vary depending on how done you want your Prime Rib:
After removing it from the grill, cover your Prime Rib and let stand for 10 minutes while the meat continues cooking.
|Cutting Tips||Before cutting the bone away, note its direction, because you’ll want to cut your Prime Rib parallel to the bone’s direction (cutting across the grain). Once you do remove the bone, it’s best to cut the prime rib in quarter- to half-inch thick slices.|
|Nutritional Facts||Serving Size: 6oz, Calories: 270, Total Fat: 17.64g, Carbs: 0g, Protein: 26.4g|