Pre-Smoked Prime Rib in package
Pre-Smoked Prime Rib in package
Wagyu Smoked Prime Rib
Wagyu Smoked Prime Rib

Wagyu Smoked Prime Rib

American Wagyu

$349.00

A SRF Silver™ boneless prime rib is hand trimmed, hand seasoned, and smoked low and slow with real Texas post oak. Just heat in the oven, smoker or grill to your desired finished temp, rest and serve. Average weight is 5.5 lbs.

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Authentic Texas BBQ

Authentic Texas BBQ

Pioneers of American Wagyu

Pioneers of American Wagyu

Flash Frozen

Flash Frozen

Details

Cooking Tips

Beef Grading

Serve a special meal with minimum effort with this special Wagyu smoked prime rib. Each SRF Silver™ prime rib is hand trimmed, hand seasoned, and smoked low and slow with real Texas post oak by the experts at Southside Market and Barbeque in Elgin, Texas. The result is a beautiful roast with a hint of smoke and the rich flavor and tender bite of SRF American Wagyu beef.

Each pre-cooked prime rib is carefully smoked and individual pulled when the internal temperature reaches 105°F. Just heat in your oven and remove when it reaches your desired temp. As it rests, the internal temperature rises so you can serve a perfect prime rib every time. 

Average weight: 5.5 lbs.

Completely thaw the roast in your refrigerator. This takes from 2 to 3 days. The thawed prime rib will keep refrigerated up to 7 days so adding an extra day or two ensures it is fully thawed.

Heat oven, grill or smoker to 325°F. Place the prime rib uncovered on a rimmed baking sheet with a wire insert on in a roasting pan. Remove from the heat when the internal temperature reaches your desired doneness. 115°F for medium rare, 120°F for medium. Rest for at least 20 minutes to allow the internal temperature to rise.

After the prime rib has rested, slice and serve.

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. 

 

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

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

Who is Southside Market and Barbeque?

Southside Market and Barbeque was founded in 1882 in Elgin, Texas and is currently owned and operated by Bryan and Rachel Bracewell, the third generation of the family to operate the storied business. Today, Southside continues its tradition of excellence using the time-proven techniques and ingredients to produce world class BBQ.

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.

What is American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high quality American cattle breeds. The result is beef with rich marbling, buttery texture and aroma and savory umami with the hearty beef flavor preferred by American palates.

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