Wagyu Boneless Prime Rib

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

$419.00

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: SRF Gold®

SRF Black® SRF Gold®

Size: 5 lbs.

5 lbs. 7 lbs. 12 lbs.

Product variants

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.

Humanely Raised Beef

Family-Owned & Operated

Flash Frozen

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 two different grades: SRF Black® and SRF Gold®

This is a natural product, and the actual weight 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 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.

Grading chart showing all grades and their marbling ranges

Details

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 two different grades: SRF Black® and SRF Gold®

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

Cooking Tips

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.

Beef Grading

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.

Grading chart showing all grades and their marbling ranges

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.

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: 4.6301775 / 5 from 1014 reviews.

AI Generated Review Summary

This Wagyu Boneless Prime Rib is highly praised for its exceptional quality, incredible taste, and tenderness. Customers appreciate the beautiful marbling and the ease of preparation and carving. The quick shipping and great packaging further enhance the customer experience.

Summary topics

steak quality: 3%
shipping speed: 4%
product quality: 10%
customer satisfaction: 10%
marbling quality: 8%

Review topics: ["size","flavor","quality","work","value","shipping","price","order","packaging","gift","texture","service","customer service","treat","results","ribs","recipe","expectations","holidays","roast","bag","bite","color","meat","smell","winner","worries","marbling","quantity","waste"].

Review highlights

"I have never been disappointed with the quality quantity and downright delicious juicy flavor and every roast I ever get" — Heather R.
"Excellent marbling, Extremely tender with a rich beefy flavor both times." — Anonymous
"We used the special pepper salt and made our own horseradish to compliment this great tasting roast!" — Anonymous

Reviews

We ordered two of the

"We ordered two of the rib roasts. One was wonderful and the other was not as good as the last "Choice" roast I bought at Smith's. While it was labeled "Black" Wagyu it did not have the marbling I normally see on "prime" roasts at Costco. For a price of over $50/lb I expected both roasts to be the same and have great marbling. Not sure If I should roll the dice again for the price considering it appears a 50/50 chance I'll get a poor grade roast"

— LEE H. (3/5)

Absolutely yummy!!!

"Absolutely yummy!!!"

— Jeanne R. (5/5)

Bought 4 for New Year’s

"Bought 4 for New Year’s Eve flavor was great however thick hard fat line through middle almost uncuttable. A little disappointing for the price."

— jamie j. (4/5)

It was like meat candy.

"It was like meat candy."

— Todd H. (5/5)

Amazing as always!!! Snake river

"Amazing as always!!! Snake river wagu has been a staple in my household for years as well as a must for our Christmas rib roast!! The Quality, Packing, shipping, and recipes provided makes this company the very best !! I used one of the desert recipes as well this year and my guests were wowed. 😊🎉"

— Celia F. (5/5)

Proud to serve this, it

"Proud to serve this, it was excellent."

— Lynne M. (5/5)

It was very delicious

"It was very delicious"

— Raymond C. (5/5)

Waygu has been on my

"Waygu has been on my wish list for a long time. This Thanksgiving, I just decided to forego the turkey and "bust the budget" with a SRF Waygu Boneless Prime Rib. Lets just say, not one morsel was left on the platter. Everyone left with a big smile on their face and SRF on their minds and list."

— Roland P. (5/5)

Mouth watering Prime Rib. Awesome

"Mouth watering Prime Rib. Awesome"

— Jeff F. (5/5)

Alway an incredible cut of

"Alway an incredible cut of meat from SRF. Christmas dinner was special and eveyone raved about the quality of the Prime Rib."

— Donald Y. (5/5)