Prime rib, already cooked to medium rare. Heat it and slice it. Around 9-10 lbs, shipped frozen.
The hardest part of a prime rib dinner is not overcooking a very expensive roast. This one is done for you: a whole ribeye loin cooked medium rare and cut into two half loins (about 5 lbs each), packed in its own juice. Heat one for a smaller gathering and keep the other in the freezer, or do both for a crowd.
- 2 half loins per box, about 4 to 7 lbs each
- Fully cooked, medium rare, with au jus in the bag
- Ships in the original box so it travels well
How to serve it
- Thaw in the fridge, about 2 days.
- Warm gently in a low oven until heated through. Don't cook it again, just warm it.
- Slice against the grain. Horseradish, au jus, done.
Package
One box with 2 half loins, about 10 lbs total, frozen. Limited holiday quantity. I wish we could sell them individually but the box will protect the meat in transit.
