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Prime Rib Night!

Prime Rib Night!

Prep time: 30-40 minutes

What’s that? You love prime rib, but don’t love all the time and effort involved? Don’t worry Fam, we’re here for you with a quick(er) fix!

While certainly faster than preparing a whole rack from start to finish, this primo cut of steak does require a little extra prep time. First, we’re going to let the steak rest at room temp for a few minutes— this will help equalize the temperature so it heats evenly throughout! Then, we’re going low and slow in the oven to ensure your prime rib stays pink and juicy. Patience isn’t the easiest of virtues when it comes to tasty eats, but hey, at least now you’ve got some time to finally catch up on something from your to-do list. Last but not least, we MUST shout out to The Popover Lady. This beloved Boston-based bakery supplied the exceptional light and billowy baked roll in your bag.   

In your bag

  • Herb-rubbed and roasted prime rib
  • Popover from The Popover Lady
  • Broccoli & cheddar gratin
  • Horseradish crema

At home

  • Aluminum foil-lined sheet tray
  • Extra aluminum foil

The Prime Rib & Broccoli Cheddar Gratin

  1. Preheat your oven to 300F.
  2. Meanwhile, take your prime rib out of the fridge and let it rest on the counter for 10 minutes. 
  3. Next, wrap your individual steak(s) tightly with foil and place on your foil-lined sheet tray.
  4. Remove the lid to your broccoli & cheddar gratin and add it to the tray to cook first. Pop the tray in the oven for 10 minutes or until it's hot and even starting to bubble! 
  5. Add the wrapped steak to the oven - about 10 minutes before checking. Butch watch it carefully!
  6. After 10 minutes carefully remove tray from oven and take a look at your steak — since every oven is different, it’s best to check early! If it’s hot & juicy, you’re ready to go. If not, re-wrap with foil, and place back in the oven for 5-10 more minutes (or longer!), depending on how close the steak is to your desired temperature. But don't overcook!
  7. When your prime rib is ready, pull the tray out of the oven and let the steak rest for a few minutes in the foil.
  8. Check your gratin (poke with a knife and feel the temp of the blade). If there are no bubbles poking through, put it back in for another minute or 2. You can also finish under the broiler for a minute or two to crisp up the top!

The Popover

  1. Place on tray to toast with 5 minutes of heating time remaining.

The Horseradish Crema

  1. Cold is the way to go! Leave it the way it is.

Alright, ready to feast? Remove the steak from the foil and position it on your plate. Drizzle some of that crema over the top (or keep in on the side for dipping, your call). Heaping spoonful of gratin goes next to it, along with your popover. 

Pro tip (courtesy of Chef Matt): Use your popover to make a little sandwich with some sliced steak and crema – swoon.

That’s it! #Dinnersolved, dinner served.

Meals made day-of, delivered straight to your doorstep

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