beef roast in roasting pan
beef roast in roasting pan
half ribeye roll in roast pan
cooked prime rib on cutting board with herbs
sliced and cooked prime rib on cutting board

Wagyu Boneless Prime Rib

American Wagyu

$249.00

SRF Wagyu boneless prime ribs are highly marbled and include the tender center eye surrounded by the rich cap. These are easy to prepare and carve. Choose from a variety of grades and sizes.

Grade:
Beef Grading
Size:

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Cut by Master Butchers

Cut by Master Butchers

Humanely Raised Beef

Humanely Raised Beef

Family-Owned & Operated

Family-Owned & Operated

Details

Cooking Tips

Beef Grading

These richly marbled American Wagyu prime ribs have the rib bones removed for easy preparation and uncomplicated carving at the table. This boneless prime rib features the full ribeye section with the center eye surrounded by the rich cap. Our boneless prime ribs are available in three different grades: SRF Sliver™, SRF Black® and SRF Gold®

These are natural products, and the actual weights may vary by +/- .5 lb. 

Thaw the roast completely. 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 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. The resting time 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 the 12-point Japanese 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 12. The highest marbling available from Snake River Farms. 

 

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beef-diagram

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 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. 

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).

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