Pre-seasoned Traditional Rub Prime Rib Roast, 1 count, 3.5-4 lb from Kansas City Steaks

This was my first attempt at preparing a prime rib. Given the price of this cut of meat, I did a lot of homework about how to prepare it. By the time the package arrived, the dry ice had melted, but the meat was still frozen (and sealed in thick plastic). I set it in my fridge (in a pan per instructions just to keep any liquid from dripping into my fridge as the thaw process happened). Three days later (yesterday), I took that baby out of the fridge, removed the plastic, and let it sit on the countertop in pan for a couple hours to take the chill off of the meat. The roast was already lightly seasoned, but I added a little more cracked pepper. THEN - I confess - I DID NOT follow the Kansas City Steakhouse instructions. I went with a reverse-sear, low-and-slow method since I've had much better luck with that approach with other cuts of meat. I pre-heated my gas oven to 225 degrees, and place my roast fat side UP in the oven uncovered in a v-racked pan. I DID also insert an oven-friendly thermometer into the center of the roast before closing the oven door. I opened the door at 2.5 hours, and saw that the meat temp was about 120 - my target was 130-135 for medium / medium-rare. 30 minutes later (at the 3-hour mark), I removed the roast from the oven and inserted my digital thermometer (the non-oven-friendly one) just as a cross check. I sweated as the temperature rose to 136... Happily it stopped there! NEXT STEP - I covered the roast with a piece of aluminum foil and let it rest on the stovetop while I turned the oven temp up to 500 degrees. Ten minutes later, I removed the foil and shoved the roast back into the oven for 8 minutes. When I pulled it out, the roast had a restaurant-perfect dark-brown crusty appearance - it looked perfect!! Of course, the true test came when I cut into it 20 minutes later and delivered a couple of slices of it onto my husband's plate. It looked & tasted great enough that we're having prime rib leftovers tonight. If you haven't guessed, I am extremely pleased with the quality of the meat, and will definitely be ordering it again - I might not even wait for a special occasion!

Delicious and good quality. Served for Christmas dinner and it was a hit. Box arrived on schedule with meat still frozen, placed in freezer and thawed in refrigerator two days before cooking. I placed the roast in a glass roasting/baking pan and used the seasoning provided. To get the perfect temperature I place a thermostat in the middle and followed the instructions provided in the booklet. It was a success and i will buy again for my next occasion.

I liked how it tasted. Didn’t use spices provided. Used my own spices

Unfortunately, it was not a very good cut of meat. There was a lot of gristle. When you spend $135 on a cut of meat you don't want to be spitting out at least $60 worth. I think Kansas City Steaks has lost my business.

Smaller than expected but still great taste

I cooked this for Christmas dinner. The instructions were clear and helpful. The presentation was spectacular. It was a big hit, juicy and flavorable (and I got to freeze the leftovers for a dinner for two later on).

Roast beef was nothing like the photo. It was all fat in the middle when I cooked and sliced it. Fifteen minutes aftereating one small slice, I threw up. I threw the rest of the meat away. I don't recommend this roast. This company is very difficult about getting a full refund for their product.

To costly.