Kansas City Steak Company (2024)

• Prepare the charcoal grill for indirect cooking by arranging an equal number of charcoal briquettes on each side and placing an aluminum foil drip pan in the middle of the grill. Add a few new briquettes to each side when coals are medium, ash-covered (about 25 minutes). Position the cooking rack handles over coals so adding extra briquettes is easy.
• Place the seasoned Prime Rib Roast on the cooking rack directly over the drip pan and sear all four sides. Then, move to indirect heat and roast to desired doneness, following the Cooking Times Chart below for the perfect Bone-In Prime Rib cooking time.
• Turn the Prime Rib periodically to ensure even cooking.
• Add three to four additional charcoal briquettes to each side of the grill every 30 minutes or as necessary to maintain proper heat during grilling.
• For a medium-rare Rib Roast, continue to grill for 1&frac12 hours, or until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the grill.
• Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor. The final temperature for a medium-rare roast should read 135°F.
• After resting, it's time to carve and serve! Ensure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).

• Preheat the grill on high.
• Place the seasoned Prime Rib Roast in the center of the grill and sear all four sides. Then, turn off the burners directly under the roast (there's no need for a drip pan when using a gas grill). Close grill lid.
• Roast to your desired degree of doneness, based on the Cooking Times Chart below. Turn the Prime Rib Roast periodically to ensure even cooking.
• For a medium-rare Bone-In Prime Rib, continue to grill for 1&frac12 hours, or until a meat thermometer inserted in the thickest part of the roast registers 125°F. Keep in mind that the roast will continue to warm after removing it from the grill.
• Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor. The final temperature for a medium-rare roast should read 135°F.
• Once your roast has rested, it's time to carve. Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).

Sous vide cooking takes all the guesswork out of the process, delivering steaks that are cooked perfectly to your desired doneness every time. Sous vide uses a low-heat, long-time cooking process, which allows for evenly cooked steaks from end to end and guarantees every bite is as tender and juicy as the first. These instructions are for a 5–6 lb. Bone-In Prime Rib. However, Prime Ribs of all sizes can use these instructions.

Meat cooked under 130°F should NOT be cooked for longer than 2&frac12 hours at a time due to food safety concerns.

Follow these steps for cooking perfection:

Prepare It

• Preheat your water bath: Fill your sous vide container with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
• Rare: 130°F
• Medium-Rare: 132°F
• Medium: 135°F
• Medium-Well: 145°F
• All our products arrive to you vacuum sealed in sous-vide-ready, heat stable packaging; allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your prime rib roast into sous vide heat-stable bags at home, we recommend seasoning for enhanced flavor prior to cooking in the sous vide.
• After thawing, bringing to room temperature, seasoning, and preheating the sous vide, you're ready to start cooking.

Cook It

• Make sure the water bath has fully reached the desired temperature above for cooking before adding in the roast.
• Place the packaged roast in the water bath and cook it for 6 hours at the desired temperature for your degree of doneness.
• Once the roast is finished cooking, remove them from the sous vide and take the roast out of the packaging.
• We recommend cooking the Bone-In Roast at a high temperature to achieve a deep, rich sear. Preheat your oven to 475°F.
• Before finishing in the oven, coat your roast in one of our Kansas City Steak Finishing Butters for added flavor and an incredible crust.
• Place the Rib Roast on a baking rack and cook in the oven for 15 minutes or until the internal temperature reaches your desired degree of doneness, based on the Measuring Doneness Chart below. We recommend using a meat thermometer to ensure the roast has reached the correct internal temperature.
• Remove the Rib Roast from the oven, then carve into steaks and enjoy this heavenly piece of meat!

One of the most delicious ways to enjoy a Bone-In Prime Rib Roast is by using a smoker. Achieving the best results depends on the cut of meat, thickness of the cut, quality of the smoker, smoke and smoke retention, wind, and other considerations. It is best to use a meat thermometer and base doneness off of internal temperature.

These instructions are for a 5–6 lb. Bone-In Prime Rib, accounting for approximately 35 minutes per pound for a rare degree of doneness and 40 minutes per pound for a medium degree of doneness. Account for an additional 15 minutes for high heat searing after smoking and 30 minutes to rest the Rib Roast after smoking and searing.

To begin, fire up the smoker and preheat it to 225°F.

• Place the roast onto the grates of your smoker, close the lid, and smoke the meat until it reaches the following temperature based on your desired degree of doneness (about 3&frac12–4&frac12 hrs):
• Rare: 115°F
• Medium-Rare: 125°F
• Medium: 135°F
• Medium-Well: 145°F
• Remove the roast from the smoker, put it on a cutting board, cover with foil, and allow it to rest for 10–15 minutes.
• While the roast is resting, increase the temperature on your smoker to 400°F for searing, or preheat a gas or charcoal grill to high.
• Once the smoker (or grill) is up to temperature, return the roast and sear until the internal temperature reaches 5°F below your desired degree of doneness. (To check the degree of doneness, use a meat thermometer and the Measuring Doneness chart below.) This part can go quickly, so keep a close eye on the temperature.
• Remove your roast from the smoker or grill and wrap it tightly in foil or butcher paper to rest for at least 15 minutes. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
• Resting after cooking is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• Lastly, carve off slices, serve and enjoy!

Hearty and flavorful, nothing beats a Prime Rib dinner. A slow cooker offers convenience and ease, especially during clean-up time!

• Preheat a large skillet over medium-high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
• Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Add the seasoned roast to the skillet and sear on all sides (about 3–4 minutes on each side).
• Turn your slow cooker on to a low heat setting.
• Transfer the seared roast to the slow cooker, fat side up. For added flavor, rub one of our Kansas City Steak Finishing Butters on the top of the Rib Roast. Add beef cooking stock or any other seasonings to the slow cooker.
• Cook your roast to your desired degree of doneness, based on the times listed in our Cooking Times Chart below. Begin checking after 3 hours of cooking. We recommend checking the internal temperature of the roast to determine doneness. To check the degree of doneness, use a meat thermometer and our Measuring Doneness Chart.
• For a medium-rare Bone-In Prime Rib, cook for 3–3&frac12 hours or until the roast reaches your preferred degree of doneness.
• Remove your roast from the slow cooker when it has reached the desired temperature. Remember, the roast will continue to warm an additional 5°F when resting.
• Once removed from the slow cooker, wrap tightly in foil or butcher paper and allow it to rest for 15–20 minutes.
• Resting after cooking is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your roast. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• Lastly, carve of slices against the grain and serve!

Rare Prime Rib Roast (125ºF)

Center is bright red; pinkish towards the outside

Medium-Rare Prime Rib Roast (135ºF)

Center is very pink; slightly brown towards the outside

Medium Prime Rib Roast (145ºF)

Center is light pink; outer portion is brown

Medium-Well Prime Rib Roast (155ºF)

Center is slightly pink; outer portion is brown

Well Done Prime Rib Roast (165ºF)

Uniformly brown throughout

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