SRF Silver Grade Bone-In Prime Rib |SRF Silver™|3 Bone|4 Bone

Wagyu Bone-In Prime Rib 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

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.

Select Grade: SRF Gold®

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

Select Size: 3 Bone

3 Bone $499 4 Bone $549

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.

Check out our Prime Rib guide for more tips.

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

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.

Check out our Prime Rib guide for more tips.

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: 4.80226 / 5 from 354 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.

Summary topics

Product Quality (8%): It was noted by customers that the quality of the product is excellent, with great flavor and amazing quality.
Meal Experience (3%): Customers raved about the meal, describing it as great, delicious, and a piece of art.
Shipping Experience (4%): Customers appreciated the fast shipping and well-packaged packaging of the prime rib, with no negative reviews mentioned.
Flavor Profile (16%): Many customers expressed satisfaction with the flavor, describing it as fantastic, great, excellent, and beautiful.
Marbling Quality (6%): It was observed by customers that the marbling of the product was absolutely amazing and outstanding.

Review topics: [flavor, quality, shipping, look, price, box, packaging, order, deal, gift, expectations, service, customer service, texture, gold, ribs, bag, weight, roast, meat, beef, marbling, bone, cut, meal, dinner, fat, cooked, experience, steak].

Review highlights

"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

Could not be better. Thank

"Could not be better. Thank you for being your wonderful products and fantastic customer service 😀"

— Mary F. (5/5)

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."

— Mike J. (5/5)

One of the best pieces

"One of the best pieces of beef I have ever had!"

— Dennis G. (5/5)

Great roast with a rich

"Great roast with a rich buttery flavor!"

— Richard G. (5/5)

Epic!!! Best I’ve ordered online

"Epic!!! Best I’ve ordered online"

— Chris S. (5/5)