Cooking Tips
Prime rib roast
Preheat oven to 425 degrees. Lay roast bone side down in a shallow roasting pan. Season generously with a dry rub on top (fat side) of the roast. This will form a nice crust while it cooks. Cook uncovered for 20 minutes at this temperature, then reduce heat to 325 degrees and finish cooking. Cook uncovered, 15 minutes per pound more. Let set 10-15 minutes before carving. Enjoy!
Dry rub
3 garlic cloves, minced
1 tbsp. kosher salt
2 tsp. course black paper
2 tsp. chopped fresh thyme or rosemary or 1 tsp. dried
Whole beef tenderloin
Let meat sit out at room temperature for two hours. Preheat oven to 425 degrees. Rub meat with olive oil and then season to taste. Cook uncovered.
Total cooking time
- 25-30 minutes for medium-rare
- 35-40 minutes for medium
- 45-50 minutes for well done
Boneless Prime Rib
Preheat oven to 450 degrees. Season generously with a dry rub on all sides of the roast. This will form a nice crust while it cooks. Place on a roasting rack fat side up in a shallow roasting pan. Cook uncovered for 15 minutes at this temperature, then reduce heat to 325 degrees. Cook uncovered, 15 minutes per pound until desired doneness. Let set 10-15 minutes before carving.
Enjoy!
Dry rub
3 garlic cloves, minced
1 tbsp. kosher salt
2 tsp. course black paper
2 tsp. chopped fresh thyme or rosemary or 1 tsp. dried
7-8 oz. cold water lobster tails
Thaw lobster tail in cold water. Cut shell on top and pull the meat out and remove the vein so that it rests on top of the shell. Season the meat with butter, lemon juice, and paprika. Preheat oven to 425 degrees. Bake for approximately 20-25 minutes. Meat will be bright white and no longer glossy when done. Enjoy!
Try our seasonings
Temperature Guide
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