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Nutrition Facts
Serving Size 228 g
(Approx. 16 Servings)
Amount Per Serving
Calories 960 Calories From Fat 750
% Daily Value*
Total Fat 83 g 128%
Saturated Fat 32 g 160%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 470 mg 20%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 46 g
Vitamin A 0% Iron 25%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Holiday Prime Rib

Prep Time
8 hours
Cook Time
4 hours
Total Time
12 hours
16  People


Recipe makes 16 Servings

2 Tbsp fresh rosemary, chopped fine
2 Tbsp fresh thyme, chopped fine
1/3 cup(s) Adams Reserve Rib, Roast & Steak Rub, plus more as needed
12 Lb bone in prime rib, approximately 4 to 6 bones
1/4 cup(s) extra virgin olive oil, plus more as needed
1 cup(s) Fischer & Wieser Four Star Provisions Onion Blossom Horseradish Dip
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In a bowl, combine herbs and steak rub, sit for at least 10 to 15 minutes to allow flavors to meld.
Place prime rib on a sheet pan lined with parchment paper. Brush on olive oil and season liberally with herb rub to completely coat. Cover with plastic wrap and allow to sit at least 8 hours, or overnight in refrigerator.
Preheat oven to 325ºF.
Remove plastic wrap and place an oven safe probe thermometer directly into center of the side of roast.
Roast 20 minutes per pound approximately 4 hours or until desired internal temperature is reached. Rest at least 20 minutes before carving.
Serve prime rib with warmed dip.
Chef's Note: Before cooking prime rib let it sit at room temperature for at least 30 minutes to 1 hour before roasting.


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