Wagyu Eye of Ribeye Roast

Q: What should the internal temperature of prime rib be?

Rare: Red, cool center - 110°FMedium Rare: Red, warm center - 120°F Medium: Pink throughout - 130°FMedium Well: Pink center - 140°F Remove the roast at the desired temperature and loosely tent the roast with foil for 15 to 20 minutes. The prime rib will continue to cook internally and bring the roast to the desired temperature for your meal.

AMERICAN WAGYU

A lavish SRF Gold® roast, hand-trimmed to leave the internal fat cap and rich center eye of the ribeye. Average weight is 6.5 lbs.

Select Grade: SRF Gold®

SRF Gold® Exceptional marbling and remarkable tenderness for unforgettable steakhouse-style meals at home.

Pioneers of American Wagyu

100% US Raised

Wet-Aged For 21+ Days

Our eye of ribeye is the full ribeye trimmed to leave just the rich center. This luxurious ribeye roast is SRF Gold®, the highest level of marbling available from Snake River Farms. This roast is boneless which makes carving easy.

The SRF Gold® eye of ribeye roast is cut from our highest-graded American Wagyu beef. Sourced from the coveted rib region, a Snake River Farms roast is highly marbled, extravagantly tender and deliciously rich in flavor. The fat cap is trimmed, leaving the highly marbled center eye, to create a roast that is easy to slice and serve. Each American Wagyu ribeye roast is specially selected, perfectly aged and hand trimmed into an amazing cap-off roast for holiday gatherings and special occasion meals. While you may be familiar with a steak from high-end restaurant menus, our ribeye roast multiplies that tender juiciness into a luxurious dining experience for all your guests.

Average weight: 6.5 lbs.

This is a natural product, and actual weight may vary by +/- .5 lbs.

Completely thaw the roast. All Snake River Farms roasts ship frozen to maintain optimal quality. A completely frozen roast can take several days to thaw, so plan ahead.

Remove the ribeye roast from the fridge one to two hours before it is scheduled to go in the oven. Allow it to come to room temperature. This will help the roast cook evenly.

A tip used by many restaurants is to liberally season a roast on all sides the night before it is scheduled to cook. Leave the roast uncovered in the fridge overnight. The roast may appear dried out, but it will actually increase the moisture in the prime rib when finished. The dry exterior produces an outside crust that adds texture and flavor.

Rest your eye of ribeye roast for 20 to 30 minutes after it’s pulled from the oven. This allows time for the temperature to rise and equalize throughout the roast. The resting time allows the natural juices to be reabsorbed instead of running out onto your cutting board.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

Our eye of ribeye is the full ribeye trimmed to leave just the rich center. This luxurious ribeye roast is SRF Gold®, the highest level of marbling available from Snake River Farms. This roast is boneless which makes carving easy.

The SRF Gold® eye of ribeye roast is cut from our highest-graded American Wagyu beef. Sourced from the coveted rib region, a Snake River Farms roast is highly marbled, extravagantly tender and deliciously rich in flavor. The fat cap is trimmed, leaving the highly marbled center eye, to create a roast that is easy to slice and serve. Each American Wagyu ribeye roast is specially selected, perfectly aged and hand trimmed into an amazing cap-off roast for holiday gatherings and special occasion meals. While you may be familiar with a steak from high-end restaurant menus, our ribeye roast multiplies that tender juiciness into a luxurious dining experience for all your guests.

Average weight: 6.5 lbs.

This is a natural product, and actual weight may vary by +/- .5 lbs.

Cooking Tips

Completely thaw the roast. All Snake River Farms roasts ship frozen to maintain optimal quality. A completely frozen roast can take several days to thaw, so plan ahead.

Remove the ribeye roast from the fridge one to two hours before it is scheduled to go in the oven. Allow it to come to room temperature. This will help the roast cook evenly.

A tip used by many restaurants is to liberally season a roast on all sides the night before it is scheduled to cook. Leave the roast uncovered in the fridge overnight. The roast may appear dried out, but it will actually increase the moisture in the prime rib when finished. The dry exterior produces an outside crust that adds texture and flavor.

Rest your eye of ribeye roast for 20 to 30 minutes after it’s pulled from the oven. This allows time for the temperature to rise and equalize throughout the roast. The resting time allows the natural juices to be reabsorbed instead of running out onto your cutting board.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

Rib

This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The SRF Wagyu™ rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.

Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

What is prime rib?

Prime rib (otherwise known as a standing rib roast) is a cut of beef that comes from the primal rib section of the cow. This is the same area ribeye steak is cut from. A simple way to understand prime rib is that it’s basically ribeye before it’s cut up. Instead of individual steaks, prime rib is cooked whole as a roast, producing a different and sought-after flavor experience compared to ribeye.

How long does it take to cook prime rib?

A large 5 lb. to 6 lb. prime rib (approximately 10 to 12 servings) will have an approximate cook time of 2 to 2.75 hours cooking at 350°F.

What should the internal temperature of prime rib be?

Rare: Red, cool center - 110°F

Medium Rare: Red, warm center - 120°F

Medium: Pink throughout - 130°F

Medium Well: Pink center - 140°F

Remove the roast at the desired temperature and loosely tent the roast with foil for 15 to 20 minutes. The prime rib will continue to cook internally and bring the roast to the desired temperature for your meal.

How much prime rib per person?

Eight ounces of cooked prime rib roast per person is a good serving size. If your table includes more robust appetites or if you want to plan for leftovers, add extra servings to your calculations. Boneless roasts will shrink about 20% and bone-in roasts lose about 30% of the final weight (because of the extra weight of the rib bones).

Customer Reviews

Overall rating: 4.6760564 / 5 from 142 reviews.

AI Generated Review Summary

This Wagyu Eye of Ribeye Roast from Snake River Farms is highly marbled, tender, and rich in flavor, making it a luxurious choice for holiday gatherings and special occasions. Customers praise its amazing marbling, excellent quality, and delicious flavor, often describing it as the best they've ever had. The roast is a big hit at family dinners and is sure to be ordered again.

Summary topics

Marbling (12%): Customers appreciated the beautiful marbling of the product, with many describing it as amazing and superb.
Repeat Order (11%): It was observed by customers that they will definitely order again due to the excellent quality of the product.
Roast Quality (32%): Many customers loved the roast, describing it as the best they've ever had, amazing, fantastic, and delicious.
Flavor (15%): Many customers appreciated the amazing flavor of the product, describing it as the best tasting steak ever.
Holiday Dinner Hit (4%): It was reported by customers that the product is a big hit at the family holiday dinner.

Review topics: ["flavor","quality","shipping","order","packaging","deal","recipe","service","sauce","texture","roast","meat","marbling","beef","steak","hit","ribs","dinner","ends","medium","family","seasoning","grade","meal","cut","wagyu","rendered","jus","difference","filet"].

Review highlights

"Absolutely the best tasting steak ever!!!" — Anonymous
"Excellent quality roast, shipping was efficient and kept frozen." — Robert O.
"Beautiful marbling, and flavorful wagyu." — Anonymous

Reviews

It was exquiisitely tender. Unfortunately,

"It was exquiisitely tender. Unfortunately, the meat had very little flavor. Very similar to a Tenderloin. Needs a sauce."

— Ballesteros, J. (3/5)

Amazing! And cooked it Perfectly!!!

"Amazing! And cooked it Perfectly!!!"

— Nick R. (5/5)

Delicious

"Delicious"

— Mary T. (5/5)

Delicious. Reverse seared, 225 to

"Delicious. Reverse seared, 225 to about 112 degrees (coasted to almost 120) and 450 to finish, roast was a little tapered and thinner end came to temperature more quickly so cut roughly in half pulling the thinner end out before the thicker half."

— Marshall B. (5/5)

This was my second order

"This was my second order from SRF. I ordered the prime Porterhouse and Wagyu prior and both were fabulous. The Ribeye roast I cooked for Christmas was probably the best roast I ever cooked"

— George J. (5/5)

The best cut of beef

"The best cut of beef on a cow. Hands down."

— daniel j. (5/5)

Had great orders before but

"Had great orders before but this last one was not good."

— Tanguy P. (1/5)

Outstanding

"Outstanding"

— Zachary C. (5/5)

Best piece of beef I

"Best piece of beef I have ever eaten."

— Gary S. (5/5)

Amazing cut of meat

"Amazing cut of meat"

— Scott B. (5/5)