A SRF Black® 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 4.7 lbs.
A SRF Black® 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 4.7 lbs.
Authentic Texas BBQ
Pioneers of American Wagyu
Flash Frozen
Serve a special meal with minimum effort with this special Wagyu smoked prime rib. Each SRF Black® 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: 4.7 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 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.
Prime rib, seasoning (salt, black pepper, white pepper, garlic, onion, and other spices).
This product is gluten free.
Details
Serve a special meal with minimum effort with this special Wagyu smoked prime rib. Each SRF Black® 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: 4.7 lbs.
Cooking Tips
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.
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.
Ingredients
Prime rib, seasoning (salt, black pepper, white pepper, garlic, onion, and other spices).
This product is gluten free.
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.
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
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.
Overall rating: 4.4 / 5 from 10 reviews.
AI Generated Review Summary
Summary topics
Review topics: ["quality","ribs"].
Review highlights
Reviews
Excellent taste, smokiness, and marbling.
"Excellent taste, smokiness, and marbling. We heated up low and slow - it came out great!"
— Jay J. (5/5)
Amazingly tender. Easier than doing
"Amazingly tender. Easier than doing it from scratch"
— Louis V. (5/5)
SRF has never let us
"SRF has never let us down. This was the BEST piece of prime rib my family and I have ever had and it made our New Year's dinner even better. Customer service is fantastic and I have to give kudos to them as I had sent an order to my brother to enjoy over Christmas and FEDEX completely dropped the ball with the perishable package arriving 5 days late. SRF shipped an entire replacement by next day air. Beyond 5 star service and quality"
— Joel S. (5/5)
Was overcooked prior to my
"Was overcooked prior to my reheat. Was very well done and while ok flavor I have cooked dozens of rib roasts and thought this would be an easy reheat for room temp to 125 internal at 325 they suggest. I would never buy another. BUT i have had many many great meats from SRF and it’s not a reflection on them as a whole. Love this company and service is amazing."
— Victor R. (1/5)
I took a chance on
"I took a chance on this new item but will want to order it again for next holiday season. The meat is already seasoned. Just cook until internal temp is 115-120 degrees, rest and slice. Delicious! Left overs made a yummy prime rib soup."
— Daniel K. (5/5)
The family enjoyed the wonderful
"The family enjoyed the wonderful flavor with just the right amount of smoke!"
— Kathryn J. (5/5)
Easy to prepare…great quality. . we loved
"Easy to prepare…great quality. . we loved it!!"
— Guy Y. (5/5)
Was not too impressed with
"Was not too impressed with the boneless prime rib."
— Michelle P. (3/5)
Excellent! Perfect light smoke and
"Excellent! Perfect light smoke and seasoning. Served for Thanksgiving, everyone loved it!"
