Smoked Prime Rib - 7-8 lbs
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Not eligible for shipping to CanadaIndulge in 4 Rivers’ signature aged half prime rib of beef, coffee-rubbed, hickory-smoked, and served with creamy horseradish sauce. And at up to eight pounds, it’s big enough to feed a whole party!
Pitmaster John Rivers spent 20 years in healthcare, traveling the country learning everything there is to know about barbecue. In 2009, he left his corporate job to pursue his passion in opening the first 4 Rivers Smokehouse in Winter Park, Florida. The smokehouse has since been named best barbecue restaurant in America by Southern Living and MSN, and has continued to expand to 15 locations throughout Florida.
This package serves 14-16 people and includes
- Smoked Half Prime Rib (approx. 7-8 lbs.)
- Horseradish Sauce (16 oz.)
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store prime rib in the refrigerator or in the freezer.
- Upon arrival, store horseradish sauce in the refrigerator.
- Prime rib lasts up to 1 week in the refrigerator or up to 2 months in the freezer.
- Horseradish sauce lasts up to 1 week in the refrigerator.
To Serve
- Thaw prime rib at room temperature for 1-2 hours prior to reheating.
- Keep in original packaging, bag is oven safe. Place Prime Rib bag in an oven safe dish or roasting pan prior to heating.
- Preheat oven to 275°F – 300°F (oven temps may very) and heat for 1 hour and 45 minutes to 2 hours and 15 minutes, or until internal temperature reaches 135°F.
- Enjoy!
- Prime Rib – Prime Rib, Coffee Rub (Salt, Spices, Coloring, Sugar, Coffee Grounds, Garlic, Onion, Silicon Dioxide (To Prevent Caking)
- Horseradish – Mayo, Horseradish, Sour Cream, Sugar, Colemans Dry Mustard
“The South’s Best BBQ Joint” - Southern Living
“The South’s Best BBQ Joint” - Southern Living
Pitmaster John Rivers spent 20 years in healthcare, traveling the country learning everything there is to know about barbecue. In 2009, he left his corporate job to pursue his passion in opening the first 4 Rivers Smokehouse in Winter Park, Florida. The smokehouse has since been named best barbecue restaurant in America by Southern Living and MSN, and has continued to expand to 15 locations throughout Florida.
Rivers and his team wet-age Black Angus brisket for 30 days prior to smoking over hickory for maximum beefy flavor, and along with burnt ends, ribs, sausage, and more barbecue classics. Don’t skip the banana pudding for dessert!
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