Prime Rib Dinners

$94.99$114.99

Our Prime Rib made from premium quality beef and oven roasted to perfection heats in the oven or on the grill saving hours of preparation time.  A Steakhouse feel in your home!  Side Dishes include: 1 Baby Baker and 1 Chalet Garlic Vegetables

Order the size to fit your gathering, order multiples for larger gatherings.
4 lb roast feeds 6 people, 5 lb roast feeds 8 people.

You can substitute or add any of our delicious side dishes to your order.

Other Menu recommendations that go great with the Prime Rib Dinner:

  • 100% Idaho Potato Salad $4.99 LB
  • Bistro Slaw $5.99 LB
  • Try our Sweet and Salty Peanut Butter Crunch Stack
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Description

Our Prime Rib made from premium quality beef and oven roasted to perfection heats in the oven or on the grill saving hours of preparation time.  A Steakhouse feel in your home!  Side Dishes include: 1 Baby Baker and 1 Chalet Garlic Vegetables

Order the size to fit your gathering, order multiples for larger gatherings.
4 lb roast feeds 6 people, 5 lb roast feeds 8 people.

You can substitute or add any of our delicious side dishes to your order.

Other Menu recommendations that go great with the Prime Rib Dinner:

  • 100% Idaho Potato Salad $4.99 LB
  • Bistro Slaw $5.99 LB
  • Try our Sweet and Salty Peanut Butter Crunch Stack

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.

Recipes

Boise Bistro Au Jus for Prime Rib

  • 1 large yellow onion chopped fine1/4-1/2 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)

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.

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