Serve a perfect roast with this pre-seasoned, oven-ready boneless prime rib. Sourced from Double R Ranch USDA Choice beef, it is beautifully marbled for a juicy, tender prime rib that’s full of flavor. With minimal prep and effortless carving, this prime rib lets you serve a spectacular meal for any occasion.
Serve a perfect roast with this pre-seasoned, oven-ready boneless prime rib. Sourced from Double R Ranch USDA Choice beef, it is beautifully marbled for a juicy, tender prime rib that’s full of flavor. With minimal prep and effortless carving, this prime rib lets you serve a spectacular meal for any occasion.
Namesake Brand
Flash Frozen
Cut by Master Butchers
This boneless Double R Ranch prime rib is pre-seasoned so it’s ready to roast in the oven. Each roast is hand-rubbed with extra virgin olive oil and a signature blend of nine savory herbs—rosemary, thyme, and basil among them—plus aromatic onions and shallots for added depth. This special prime rib ships frozen so all you have to do is thaw, roast, rest and slice.
Sourced from beef raised in the Northwest, where the mild climate and natural resources combine to yield beef with rich, hearty flavor. Double R Ranch is often praised by our customers as “the way beef used to taste.”
Average weight: 8.5 lbs.
This is a natural product, and actual weights may vary by +/- .5 lbs.
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.
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.
This boneless Double R Ranch prime rib is pre-seasoned so it’s ready to roast in the oven. Each roast is hand-rubbed with extra virgin olive oil and a signature blend of nine savory herbs—rosemary, thyme, and basil among them—plus aromatic onions and shallots for added depth. This special prime rib ships frozen so all you have to do is thaw, roast, rest and slice.
Sourced from beef raised in the Northwest, where the mild climate and natural resources combine to yield beef with rich, hearty flavor. Double R Ranch is often praised by our customers as “the way beef used to taste.”
Average weight: 8.5 lbs.
This is a natural product, and actual weights may vary by +/- .5 lbs.
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
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.
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Frequently Asked Questions
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 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 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.
Overall rating: 5.0 / 5 from 7 reviews.
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Reviews
Tasty. Quite large. Way too
"Tasty. Quite large. Way too much for just two people. Had to cut into two roasts. But it was yummy!"
— Patrick M. (5/5)
Seasoning was superb. Cooked slow
"Seasoning was superb. Cooked slow on pellet grill and was a huge hit for Christmas dinner"
— Gregory H. (5/5)
Worth the money. Delicious, No
"Worth the money. Delicious, No preparation, just cook and serve"
