Raw Prime Rib Cooking Instructions

Take Prime Rib roast out of package.
Place in cooking pan uncovered at 250°
Place in center of the oven.
Use a meat thermometer hourly to monitor your progress.
You can also cook at 350° It will just cook faster.

*We highly recommend using a meat thermometer due to variations in oven styles.

Meat Thermometer Temps to determine Doneness:

130°-135° rare

135°-140° medium rare

140°-145° medium

150°-155° well done

Remember if you take out your Prime Rib and let it set for 15-25 minutes before you eat, it will continue to cook and will probably go to the next level of doneness.

We recommend taking out your Prime Rib at a lower temperature and letting it set covered in foil for 15-25 minutes to reach the level of doneness you desire.

Fully Cooked Prime Rib Re-Heating Instructions:

Remember: Each rib roast is fully cooked. Overheating will adversely impact quality.
Heating Method: Rib roasts are cooked to 135° F (rare) internal temperature. Warming to desired serving temperature is all that is required.
Heating Whole Rib Roast: Remove product from bag (save juice). Place on elevated roasting rack. Pour ½” of water in pan. Keep roast out of water. Preheat oven to 300° F for rare (slow is better). Heat until internal temperature reaches 110-115° F for rare, 120° F for medium rare, 125° F for medium. Approximately 2 ½ to 3 hours total cook time.

To Prepare Au Jus:

Capture natural juices from roasting bag and add water (3 parts to 1 part juice). Heat, adjusting seasoning to taste, strain, and serve over heated rib portion or in cup on the side.

Fully Cooked Brisket

Re-Heating Instructions:

Place it in a pan with a small amount of water.
Cover pan with aluminum foil.
Heat at 250° for approximately 2-3 hours.
Heat to an internal temperature of 170°

What is Brisket and how do I cut it?

Brisket is a cut of meat from the breast or lower chest of a beef. It must be cooked at a low temperature for a long time to obtain tenderness. With our fully cooked brisket, this work has already been done for you.

Brisket has two distinct sections – The point and the flat. For best results, thinly cut against the grain in both the point and the flat.

Raw Corned Beef Cooking Instructions:

Place it in a pan with a small amount of water.
Cover pan with aluminum foil.
Heat at 250° for approximately 5-6 hours.
Heat to an internal temperature of 180°.
Temperature needs to dwell at 180° for at least 1 hour.
After cooking, drain liquid from pan.
Glaze with our special Christmas glaze, return to oven at 375° for 20 minutes.

What is Brisket and how do I cut it?

Brisket is a cut of meat from the breast or lower chest of a beef. It must be cooked at a low temperature for a long time to obtain tenderness.

Brisket has two distinct sections – The point and the flat. For best results, thinly cut against the grain in both the point and the flat.

Fully Cooked

Tri-Tip

Re-Heating Instructions:

Place it in a pan with a small amount of water.
Cover pan with aluminum foil.
Heat at 425° for approximately 30-40 minutes.
Heat to an internal temperature of 125°

What is Tri-Tip and how do I cut it?

Tri-Tip is a triangular cut of beef from the bottom of the sirloin. It cooks like a steak but slices like a brisket.

Tri-Tip has two distinct grain patterns: one vertical and one horizontal. For best results, cut the steak in half where the two grains intersect. Then slice each piece against the grain, to ensure you get the most tender slices.