What’s that? You love prime rib, but aren’t a fan of all the work, time, and effort involved? Don’t worry Fam, of course 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’s even throughout! Then, we’re going to reheat 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 your spring cleaning. 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(s) in your bag.   

What’s in your bag:

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

What you’ll need from home:

• Aluminum foil-lined sheet tray
• Extra aluminum foil 

Total prep time: 40 minutes

The Prime Rib, Popover + Broccoli Cheddar Gratin

1. First, preheat your oven to 300F so it’s ready to go!
2. Meanwhile, take your prime rib out of the fridge and let it rest on the counter for 10 minutes. 
3. After 10 minutes, wrap each slice of steak tightly with foil. Then, arrange the slice(s) on your foil-lined sheet tray.
4. Remove the lid to your broccoli + cheddar gratin and place it on the tray with your steaks. Pop the tray in the oven for 20 minutes! 
5. After 20 minutes, carefully remove from the oven and take a look at your steak — since every oven is different, it’s best to check early! If your steak is 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. 
6. Place your popovers on the tray for the last five minutes to toast. 
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. Now take a moment to check your gratin (poke it with a knife and feel the temp of the blade). If it’s not quite warmed all the way through, put it back in for another 10 minutes. Then, finish under the broiler for a minute or two to crisp up the top!

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. 

Show us how you WECO!