Bone-In Prime Rib Dinner Kit for 4

• This pack ships frozen with ice packs, may thaw in transit
• We recommend cooking your prime rib feast within 3 days.
• If not cooking within 3 days, please store your feast frozen for up to 30 days
• Allow prime rib 3 days to thaw in the refrigerator before cooking.
• Leftovers can be refrigerated for up to 2 days, freezing is not recommended

To Serve

Prime Rib

• Mix 2 parts table salt to 1 part Lawry’s Seasoned Salt in a small bowl.For ⅓ prime rib use 1 tbsp.
• The seasoning mix should be rubbed all over the beef except the two ends of the rib.
• Place seasoned prime rib in a roasting pan and refrigerate. Store in the refrigerator for a minimum of 12 hours before cooking.
• Preheat oven to 200°F for convection or 250°F for conventional/electric.
• Place in oven and cook for 3 hours and 40 minutes.
• Once cooked to desired internal temperature, beef must rest a minimum of 45–60 minutes before carving.
• To accurately read the internal temperature, insert the included probe thermometer into the center of the meat, making sure it isn’t touching bone.
  • Rare: 120°F
  • Medium rare: 130°F
  • Medium: 140°F
  • Medium well: 150°F
  • Well done: 160°F
• Place the cooked beef with the seasoned fat cap towards you on a carving board.
• With the tip of a straight knife, slide the blade under the fat from one end of the rib to the other removing the thin layer of seasoned fat.
• Repeat the process from the middle of meat until the other end of the roast and continue to slice until knife meets the bone.
• With the blade of a carving knife, slice along the bones away from the eye of the meat to free the fat cap. Turn the blade 90° towards the bone and then slice the fat along the bone until the fat cap is removed.
• Stand the beef up on one end and hold in place with a carving fork behind the bones. Alternatively, you can lay the beef with the bone side flat on the carving board and then carve the beef from“12 o’clock to 6 o’clock” in a smooth motion.
• Gently carve the meat from north-to-south in a smooth motion.
• Enjoy!

Mashed Potatoes – Saucepan

• Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
• Place pan in refrigerator to slowly thaw overnight.
• Once defrosted, scrape down so top of bag is clear.
• Cut corner of bag and remove contents into medium saucepan with ¼ cup milk.
• Place saucepan over medium heat and stir regularly to avoid burning.
• Once simmering, use provided stick thermometer to confirm it has reached reheating temperature range.
• Remove from heat.
• Stir in 2 oz unsalted butter until completely mixed.
• Adjust with Lawry’s Seasoned Salt and Pepper to taste.
• Place in serving dish and serve immediately.
• Enjoy!

Mashed Potatoes – Microwave

• Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
• Place pan in refrigerator to slowly thaw overnight.
• Once defrosted, lay bag flat in microwave and cook on full power for 1½ minutes.
• Turn bag over and cook for an additional 1½ minutes.
• Allow to sit for 1 minute in the microwave.
• Scrape down so top of bag is clear. Cut corner of bag and pour into a bowl, being cautious that the contents will be hot.
• Stir in 2 oz unsalted butter until completely mixed.
• Adjust with Lawry’s Seasoned Salt and Pepper to taste.
• Place in serving dish and serve immediately.
• Enjoy!

Creamed Corn – Saucepan

• Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
• Place pan in refrigerator to slowly thaw overnight.
• Once defrosted, scrape down so top of bag is clear.
• Cut corner of bag and remove contents into medium saucepan.
• Place saucepan over medium heat and stir regularly to avoid burning.
• Once simmering, use provided stick thermometer to confirm it has reached reheating temperature range.
• Remove from heat.
• Adjust with Lawry’s Seasoned Salt and Pepper to taste.
• Place in serving dish and serve immediately.
• Enjoy!

Creamed Corn – Microwave

• Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
• Place pan in refrigerator to slowly thaw overnight.
• Once defrosted, lay bag flat in microwave and cook on full power for 1½ minutes.
• Turn bag over and cook for an additional 1½ minutes.
• Allow to sit for 1 minute in the microwave.
• Scrape down so top of bag is clear. Cut corner of bag and pour into a bowl, being cautious that the contents will be hot.
• Adjust with Lawry’s Seasoned Salt and Pepper to taste.
• Place in serving dish and serve immediately.
• Enjoy!

Creamed Spinach – Saucepan

• Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
• Place pan in refrigerator to slowly thaw overnight.
• Once defrosted, scrape down so top of bag is clear.
• Cut corner of bag and remove contents into medium saucepan.
• Place saucepan over medium heat and stir regularly to avoid burning.
• Once simmering, use provided stick thermometer to confirm it has reached reheating temperature range.
• Remove from heat.
• Adjust with Lawry’s Seasoned Salt and Pepper to taste.
• Place in serving dish and serve immediately.
• Enjoy!

Creamed Spinach – Microwave

• Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
• Place pan in refrigerator to slowly thaw overnight.
• Once defrosted, lay bag flat in microwave and cook on full power for 1½ minutes.
• Turn bag over and cook for an additional 1½ minutes.
• Allow to sit for 1 minute in the microwave.
• Scrape down so top of bag is clear. Cut corner of bag and pour into a bowl, being cautious that the contents will be hot.
• Adjust with Lawry’s Seasoned Salt and Pepper to taste.
• Place in serving dish and serve immediately.
• Enjoy!

Gravy – Saucepan

• Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
• Place pan in refrigerator to slowly thaw overnight.
• Once defrosted, scrape down so top of bag is clear.
• Cut corner of bag and remove contents into a small saucepan.
• Place saucepan over medium heat and bring to a boil, stirring occasionally.
• Once boiling remove from heat.
• Adjust with Lawry’s Seasoned Salt and Pepper to taste.
• Place in serving dish and serve immediately.
• Enjoy!

Gravy – Microwave

• Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
• Place pan in refrigerator to slowly thaw overnight.
• Once defrosted, lay bag flat in microwave and cook on full power for 1½ minutes.
• Turn bag over and cook for an additional 1½ minutes.
• Allow to sit for 1 minute in the microwave.
• Scrape down so top of bag is clear. Cut corner of bag and pour into a bowl, being cautious that the contents will be hot.
• Adjust with Lawry’s Seasoned Salt and Pepper to taste.
• Place in serving dish and serve immediately.
• Enjoy!

Au Jus – Saucepan

• Once defrosted, scrape down so top of bag is clear.
• Cut corner of bag and pour contents into small saucepan.
• Place saucepan over medium heat and bring to a boil, stirring occasionally.
• Once boiling, remove from heat.
• Adjust with Lawry’s seasoned salt to taste. Serve immediately.

Au Jus – Microwave

• Once defrosted, lay bag flat in microwave and cook on full power for 1 minute.
• Turn bag over and cook for an additional 1 minute.
• Allow to sit for 1 minute in the microwave.
• Scrape down so top of bag is clear. Cut corner of bag and pour into serving dish.
• Adjust with Lawry’s seasoned salt and pepper to taste. Serve immediately.

Yorkshire Pudding

• Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
• Place pan in refrigerator to slowly thaw overnight.
• Pre-heat oven to 350F.
• Once defrosted, pour contents into medium-size mixing bowl.
• Using a whisk, whip mixture vigorously until consistency is batter-like.
• Coat interior of aluminum cups with non-stick cooking spray or vegetable oil.
• Using a ladle or measuring cup, pour batter into aluminum cups, filling 2/3 of the way to the top.
• Bake at 350°F for 35–45 minutes, until golden brown and crisp on the top.
• Be very careful not open oven door during cooking as this may cause pudding to rise incorrectly.
• Enjoy!

Whipped Horseradish

• Place the bags of side dishes in a shallow pan to catch any condensation during the thawing process.
• Place pan in refrigerator to slowly thaw overnight.
• Once defrosted, pour contents into medium-size mixing bowl.
• Using a whisk, whip mixture together until stiff.
• Be careful not to over whip as this will make the cream very grainy.
• Enjoy!