Wagyu Tomahawk 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

The SRF Gold® tomahawk roast is the ultimate prime rib, loaded with our highest level of marbling. The long rib bones are exposed for an extraordinary presentation.

Select Grade: SRF Gold®

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

Select Size: 3 Bone

3 Bone $899 4 Bone $1,099 7 Bone $1,899

Cut by Master Butchers

Pioneers of American Wagyu

Flash Frozen

SRF Gold® tomahawk prime ribs are the ultimate center of attention when the occasion calls for an exceptional roast. These momentous prime ribs are cut from richly marbled American Wagyu Gold® beef for unparalleled juicy flavor. Each full-sized bone is trimmed to expose the complete length of each tomahawk-style rib. We do not know of another source of these roasts in the U.S.

Cut by highly skilled master butchers, the chine bone at the bottom of each roast is removed to make cutting each rib effortless. The roast can be cut into large, individual tomahawks for an over-the-top presentation. An alternate serving method is removing the bones and slicing the remaining roast like a conventional prime rib.

Average weights:
3-bone average weight is 8.75 lbs.

4-bone average weight is 11.5 lbs.

7-bone average weight is 20.5 lbs.

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

Completely thaw the roast. 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.

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 Gold® tomahawk prime ribs are the ultimate center of attention when the occasion calls for an exceptional roast. These momentous prime ribs are cut from richly marbled American Wagyu Gold® beef for unparalleled juicy flavor. Each full-sized bone is trimmed to expose the complete length of each tomahawk-style rib. We do not know of another source of these roasts in the U.S.

Cut by highly skilled master butchers, the chine bone at the bottom of each roast is removed to make cutting each rib effortless. The roast can be cut into large, individual tomahawks for an over-the-top presentation. An alternate serving method is removing the bones and slicing the remaining roast like a conventional prime rib.

Average weights:
3-bone average weight is 8.75 lbs.

4-bone average weight is 11.5 lbs.

7-bone average weight is 20.5 lbs.

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

Cooking Tips

Completely thaw the roast. 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

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 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: 5.0 / 5 from 3 reviews.

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Reviews

48 days in the dryager!

"48 days in the dryager! Then cut into individual steaks! 3 weeks to go …."

— Dean V. (5/5)

Simply the best

"Simply the best"

— Shannon W. (5/5)

exactly what your looking for

"incredible quality that any guest or family member is sure to appreciate. reliable shipping and it’s always fun to out do your local steak house at home with snake river farms."

— Devin M. (5/5)

Wagyu Tomahawk Roast

Understand the Marbling Scale

Understand the Marbling Scale

Ranch to Table

Ranching

Cattle Feeding

Beef Processing

Rib