HORMEL® Prime Rib, Rare, 10%, No Roll, Wet Pack, Frozen, 2 pc

Preparation

HANDLING INSTRUCTIONS: TO THAW: Remove prime rib from corrugated box and place on sheet pan. Thaw in a 34°-40°F refrigerator. Leave space around the prime rib to allow for air circulation. Allow approximately 3-4 days for prime rib to completely thaw. HEATING DIRECTIONS This prime rib is fully cooked. DO NOT OVERHEAT! Warming to desired serving temperature is all that is required. For best results, use a digital meat thermometer to determine internal temperature. CONVECTION OVEN (FROM THAWED): 1. Preheat oven to 275°F. 2. Open the protective cooking bag and place the prime rib and its juices into a large pan with at least 2-inch sides. Cover the pan with aluminum foil. 3. Warm the prime rib for 2¼ to 2½ hours, until the thickest portion of the roast reaches an internal temperature of 110°F. 4. Allow prime rib to rest for 20-30 minutes before slicing. CONVENTIONAL OVEN (FROM THAWED): 1. Preheat oven to 325°F. 2. Open the protective cooking bag and place the prime rib and its juices into a large pan with at least 2-inch sides. Cover the pan with aluminum foil. 3. Warm the prime rib for 2½ hours or until the thickest portion of the roast reaches an internal temperature of 110°F. 4. Allow prime rib to rest for 20-30 minutes before slicing. FOR INDIVIDUAL PORTIONS: Slice the prime rib into individual portions between ½-inch (for 8-9 oz portions) and 1-inch (for 15-16-oz portions) TO GRILL: Season and brush the cut portion with oil on both sides. Grill each slice on a hot grill for 1-3 minutes per side depending on the thickness of the slices and heat of the grill. TO BROIL: Season and brush the cut portion with oil with both sides. Put slice on a broiler pan. Broil for 1-3 minutes per side depending on the thickness and heat of the broiler. TO SEAR: Season the cut portion on both sides as desired. Heat a small amount of oil in a very hot pan. Sear the cut portion for 1-3 minutes per side depending on the thickness of the slice.