Snake River Farms Gold Grade Eye of Ribeye Roast
The Gold Grade Eye of Ribeye Roast is our highest-graded roast and is more marbled, extravagant and delicious than any roast we offer. Snake River Farms Gold Grade Eye of Ribeye Roasts are specially selected, perfectly aged and hand trimmed to create an amazing cap-off roast. Available on a very limited basis, this roast will be the talk of the table and a spectacular centerpiece for an unforgettable feast.
Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.
See our Prime Rib Perfection Prep Guide for the best way to prepare your Gold Grade Eye of Ribeye. Step-by-step methods for your oven, smoker or grill are included. You can also download a printable guide to use in the kitchen or backyard.
Roast Temperature Guide
Here are the magic numbers you’ll need to determine when your roast is cooked to the degree of doneness you most prefer. The internal temp is when the roast should be removed from the heat. The roast will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
We're Here To Help
Questions, comments, or need help with an order? Contact Us!
How to Cook The Perfect Roast
Preparing a roast can seem like a daunting task, but it really is a straightforward process. Once you’ve tried one of these easy methods, you’ll be amazed at your own culinary skills. Read More
Posted 12/12/2018 by Garebare
We enjoyed this SO much. Great product. Didn't require anything except salt, pepper, roasting pan and a digital thermometer.
Posted 1/11/2018 by Lori
Christmas dinner for 8
Cooked the roast in 2 pieces, sous vide, then seared in 12" cast iron for about 20 minutes total. 2+ hours cooking at 132F wasn't really enough time (roast was thawed), so sear was extended. Ended up being a bit more rare than planned. Served with duck fat roasted potatoes and veggies.
My 2 nephews (18 and 21) said it was the best meal they'd ever had. Others were divided between last year's SRF beef tenderloin and this year's eye of prime rib.
I'd add that the roast I got was almost 7.5 lbs (so larger than expected) and we had 4 large pieces leftover, which made for happy young men!
Posted 1/8/2018 by Kevin
Best Christmas Roast We've Ever Had
I have been making prime rib for our Christmas dinner for more than 20 years, and this is far and away the best we've ever had. Unbelievably good!
Posted 1/5/2018 by Liza
I'm still smile thinking about how well this roast came out. Rubbed with lots of Montreal Steak Seasoning, EVOO, and rosemary, then left covered in cheesecloth to dry age in the fridge for two days. Smoked on the Traeger at ~225 for roughly three hours, then pulled to rest before a final, fast, screaming hot sear on the BGE just before dinner. Absolutely incredible; rich, buttery, and incredibly flavorful. Best roast we've ever had, and will definitely order again!!
Posted 1/4/2018 by MS