Kenny & Ali Petersen   |   (402) 377-2309   |   kpranch@nntc.net

KP HERITAGE BEEF

Standing Rib Roast…. Prime Rib

$135.00

Standing Rib Roast for Prime Rib

Description

All natural locally raised & processed KP Heritage Hereford Beef no hormones or additives.  There’s nothing like a Standing Rib Roast perfectly prepared as a PRIME RIB!!

Comes complete with cooking instructions!  Fix dinner for Mom on Mothers’ Day..

This 100% natural KP Heritage Hereford Beef standing rib roast is sure to win you EXTRA points this year.   Raised without hormones or growth additives, professionally finished, aged to absolute perfection and meticulously packaged, this might just be the best cut of meat you have ever prepared or eaten.

Each KP Heritage Hereford Standing Rib Roast is from 5 to 6.5 pounds

OVEN ROASTING BASICS

 

Oven roasting is considered a simple cooking method because it generally uses a lower temperature over a longer period of time, allowing you to “set it and forget it.”  Refer to our oven roasting chart for timing guidelines and other recommendations.

 

Bone-In350°F

Standing Rib Roast Cooking time Internal Temp

4 to 6 pounds (2 ribs) Medium Rare 1 3/4 to 2 1/4 hr. 135

Medium   2 1/4 to 2 3/4 hrs. 145

 

6 to 8 pounds (2 to 4 ribs) Medium Rare 2 1/4 to 2 1/2 hrs. 135
Medium 2 1/2 to 3 hrs. 145

PREHEAT & PREP

Set your oven and season the roast per your recipe.

 

ROAST IT

Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cook as recommended, and be sure not to overshoot your target temp because it will continue to rise after pulling the roast from the oven.

 

GIVE IT A REST

Transfer the roast to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. Those few extra minutes are a great opportunity to make a jus from the reserved beef drippings.

 

CARVE & SERVE

The most important tool for properly carving your roast is a sharp knife — be safe! If you’re using a meat fork, don’t pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). If you have a rib roast, cut each slice along the rib bone. Always cut across the grain for maximum tenderness. ENJOY!!!

Additional information

Weight 7.5 lbs
Dimensions 15 × 13 × 10 in

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