Bone-In Prime Rib Roast

Our Prime Beef Ribeye Roast is the ultimate in tenderness, juiciness and flavor. Only 3% of all U.S. beef grades as Prime, and this Prime Rib makes the cut. It's also known as the standing rib roast and Prime Rib. Our exquisitely marbled Prime Black Angus Ribeye Roast will impress even the most refined palate. This luxurious cut is located from rib six through twelve, right behind the chuck section, and is most commonly referred to as “Prime Rib” or Standing Rib Roast, named for when the roast is cooked vertically instead of horizontally.

The best way to cook Prime Rib or the Ribeye Roast is by roasting it in the oven fat side up to your desired doneness (135 degrees for Med Rare) and allowing it to rest, tented by the aluminum foil for 10-15 minutes before slicing. This will ensure that the juices have a chance to settle before cutting into the roast. It’s also important to remember the temperature will continue to rise 10 to 15 degrees when it comes out of the oven. Our Rib Roasts are aged perfectly to insure incredible flavor and tenderness.

*For what some to consider an easier preparation for serving, you can request your roast 'hinged' where the back bone is cut off, then tied back on. You can request this via the “email the butcher” link at the Bottom of the Shop page.