Our premium USDA Choice bone-in prime rib roasts are well marbled, full-flavored and have a distinct appearance. Available 3 and 4 bone sizes.
Our premium USDA Choice bone-in prime rib roasts are well marbled, full-flavored and have a distinct appearance. Available 3 and 4 bone sizes.
Namesake Brand
Family-Owned & Operated
Flash Frozen
Make a splash at your dining room table with a bone-in Double R Ranch prime rib roast. Sometimes called a standing rib roast, ours are cut from the highly marbled section of the ribeye. Leaving the rib bones in place makes for a classic presentation, The bones insulate the savory beef from the heat of the oven so meat surrounding the bones cooks slower, leaving those sections extra juicy and tender. Each roast is tied with butcher’s twine for a wonderful, handcrafted aesthetic and more consistent cooking.
Average weights: 3 bone - 7 lbs. 4 bone - 9 lbs.
This is a natural product and weights can vary by +/- 0.75 pounds.
Please note: "prime rib" is the common name for a rib roast. The grade of this item is USDA Choice.
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.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Details
Make a splash at your dining room table with a bone-in Double R Ranch prime rib roast. Sometimes called a standing rib roast, ours are cut from the highly marbled section of the ribeye. Leaving the rib bones in place makes for a classic presentation, The bones insulate the savory beef from the heat of the oven so meat surrounding the bones cooks slower, leaving those sections extra juicy and tender. Each roast is tied with butcher’s twine for a wonderful, handcrafted aesthetic and more consistent cooking.
Average weights: 3 bone - 7 lbs. 4 bone - 9 lbs.
This is a natural product and weights can vary by +/- 0.75 pounds.
Please note: "prime rib" is the common name for a rib roast. The grade of this item is USDA Choice.
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.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
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 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.
You May Also Like
Quick Add
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).
What is the difference between USDA Choice and Prime beef?
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.
Overall rating: 4.7190266 / 5 from 452 reviews.
AI Generated Review Summary
The bone-in Double R Ranch prime rib roast is highly praised for its excellent flavor, quality, and marbling. Customers love the classic presentation and the juicy, tender meat. Shipping is quick and well-packed, making it a popular choice for special occasions.
"Shipping was fast, meat was excellent everyone loved the prime rib." — Anonymous
"Love all the prime ribs and briskets, that I get from srf, great flavor and high quality." — Kelvin P.
"Marbling, Quality and Taste were excellent." — Larry T.
Reviews
Best ever! I kept it
"Best ever! I kept it on the rare side, used it also on sandwiches. Bones for stock. Spectacular flavor, tender and juicy. All the goodness in one big piece of the highest quality beef."
— Antje K. (5/5)
The prime rib was terrific
"The prime rib was terrific other than the fact that it came from the large end of the rib. I would have preferred the small end, but was told that I couldn't request it. We smoked it and while it was delicious, it would have been better with a thicker spinalis."
— Stephen H. (4/5)
Simply Delicious!!!
"Simply Delicious!!!"
— Darla D. (5/5)
Phenomenal product! Will be ordering
"Phenomenal product! Will be ordering again!"
— Jacob I. (5/5)
One of the best Prime
"One of the best Prime Ribs we have made. Smoked it slowly on a Searwood Pellet Grill to and internal temperature of 125°. Juicy, perfectly marbled, and full of flavor to the last morsel."
— Martin H. (5/5)
We could not afford the
"We could not afford the wagyu so bought this instead. I cooked it the same way as I did my last one, using a meat thermometer. The flavor wasn't as good and a bit tough. We will not be buying this again. Sorry. . . ."
— Mary K. (1/5)
Was excellent, would definitely order
"Was excellent, would definitely order again, would be nice if there was an option to have the bones cut and tied to the meat before freezing/shipping"
— Jonathan B. (5/5)
Best prime rib roast ever!!!
"Best prime rib roast ever!!! I love this company. Always high quality,and shipping is flawless. I will continue to buy from SRF. Thank you!!"
— Molly A. (5/5)
I have purchased several SRF's
"I have purchased several SRF's Bone-In Prime Rib and I have to say that this most recent one was rather disappointing. Cooked it to a perfect medium rare and the flavor was flat and texture of the meat was tougher than usual."
— Mark T. (2/5)
The prime rib had a
"The prime rib had a large amount of grissel throughout the cap. Not going to be buying this product again."
