SRF Wagyu bone-in prime ribs have a dramatic appearance and deep robust flavor. Leaving the bones in place achieves aesthetic and culinary benefits. Available in a selection of grades and sizes.
SRF Wagyu bone-in prime ribs have a dramatic appearance and deep robust flavor. Leaving the bones in place achieves aesthetic and culinary benefits. Available in a selection of grades and sizes.
Pioneers of American Wagyu
100% US Raised
Flash Frozen
SRF Wagyu bone-in prime ribs are preferred by customers who appreciate its traditional look. The benefits are not all in its appearance. The rib bones insulate the beef and keep the portion next to the bone tender and juicy.
Each SRF American Wagyu prime rib roast is hand-selected and hand-cut from the top-graded ribeye sections to include the prized cap and a rich center eye. This is a monumental prime rib reserved for those who appreciate the finest American Wagyu beef available.
Average weights: 3 bone - 9 lbs. 4 bone - 11 lbs. This is a natural product, and the actual weight may vary by +/- .75 lb.
All Snake River Farms roasts ship frozen to maintain optimal quality. Before cooking your roast, we recommend completely thawing it in the refrigerator. A completely frozen roast can take several days to thaw, so plan ahead.
Remove the prime rib 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 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. Also, resting allows the natural juices to be reabsorbed instead of running out onto your cutting board.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Details
SRF Wagyu bone-in prime ribs are preferred by customers who appreciate its traditional look. The benefits are not all in its appearance. The rib bones insulate the beef and keep the portion next to the bone tender and juicy.
Each SRF American Wagyu prime rib roast is hand-selected and hand-cut from the top-graded ribeye sections to include the prized cap and a rich center eye. This is a monumental prime rib reserved for those who appreciate the finest American Wagyu beef available.
Average weights: 3 bone - 9 lbs. 4 bone - 11 lbs. This is a natural product, and the actual weight may vary by +/- .75 lb.
Cooking Tips
All Snake River Farms roasts ship frozen to maintain optimal quality. Before cooking your roast, we recommend completely thawing it in the refrigerator. A completely frozen roast can take several days to thaw, so plan ahead.
Remove the prime rib 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 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. Also, resting allows the natural juices to be reabsorbed instead of running out onto your cutting board.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
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.
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Frequently 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).
Overall rating: 4.8016996 / 5 from 353 reviews.
AI Generated Review Summary
The Wagyu Bone-In Prime Rib Roast is highly praised for its excellent quality, fantastic flavor, and outstanding marbling. Customers appreciate the traditional look and the tender, juicy meat due to the rib bones. The fast shipping and well-packaged delivery add to the positive experience, with many customers expressing their intention to buy again.
"The marbling was beautiful and the flavor was outstanding." — Anonymous
"My order arrived right on time and was so well packaged that it was still totally frozen." — Anonymous
"Excellent cut, taste and the marbling was perfect" — Fred F.
Reviews
Always awesome
"Always awesome"
— Christopher J. (5/5)
Beautiful 4 bone SRF gold
"Beautiful 4 bone SRF gold roast. Was massive. Cooked it for Christmas and everyone loved it!"
— James B. (5/5)
Best chunk of beef I've
"Best chunk of beef I've ever cooked. At our no-turkey Thanksgiving, it was a smash hit and all our guests said it was the best beef roast they've ever had. I managed to cook it to perfection, which was a surprise (not really!). It was hot smoked on a Weber kettle grill for about 4 hours to rare at the ends and medium in the middle. After resting for almost an hour, it was still hot inside and pink all the way through. Just perfect."
— Stephen H. (5/5)
The flavor was incredible, and
"The flavor was incredible, and the texture was soft and creamy. The meat is so rich I think you could serve 20 people with this 8-pound Prime Rib. Fabulous!"
— Richard A. (5/5)
Fantastic. Cooked it rare. Came
"Fantastic. Cooked it rare. Came out fantastic. Definitely expensive, but for a holiday splurge for family, it was well worth it."
— Nelson B. (5/5)
My only complaint. Cut the
"My only complaint. Cut the bones off then tie em back on."
