Snake River Farms Prime Rib Roast
The Snake River Farms prime rib roast is superbly marbled, robust in flavor and an impressive centerpiece for special gatherings with friends and family. The bone is removed to make preparation simple and carving effortless. Our American Wagyu roasts are hand selected and hand cut from the premium ribeye section and include both the highly prized cap and center eye that’s rich with beautiful internal marbling. These prime rib roasts are incredibly juicy, loaded with spectacular flavor, and smooth textured with a fine grain.
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 prime rib. 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 GuideHere 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.
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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
This was without a doubt the best prime rib we have ever had! I oven roasted it and it was juicy, so tender and tasteful. A word of advice, at 350 degrees (convection roast) it reached 110F in just a little over an hour. I cook using a thermometer, not time. Be careful not to overcook! Enjoy this, it is special.
Posted 12/24/2018 by Pilot92
Bought two of these and had a cook off with my father for Thanksgiving. One came at 7.1lbs and the other was at 7.8lbs so both were over weight. He started with high heat and I ended with high heat... he picked a sweeter seasoning and I opted for more savory traditional flavors... both turned out really well and no one could pick a winner. We expected to have a lot of extra for lunches the next week, but there was not a scrap left and everyone left very full.
Posted 11/26/2018 by Keith
CAN"T GO WRONG WITH THIS ONE!
We just cooked our second Black Grade Prime rib this weekend. Excellent marbling, Extremely tender with a rich beefy flavor both times. The first one was slathered in room temp butter with garlic, salt, pepper and some fresh herb sprigs then baked at 500 degrees for 35 minutes after which the oven was turned off and let set for 2 hours without opening oven door. A beautiful medium rare inside with a nice outer crust. Virtually perfect! The second I cut into 1.5" ribeyes this past weekend. Each was then sous vide @ 123 for 2.5 hours then seared on hot charcoal pit seasoned with salt, cracked pepper and garlic powder. These ribeyes could not have been better from a high end restaurant. Absolutely delicious! On both occasions 9 adults were fed along with some normal sides. Besides a memorable piece of beef, each roast provided great value as well. Great stuff SNF! Packaging and delivery perfect as always!
Posted 8/6/2018 by BL
SRF Team : Thank you for taking the time to leave a review! Your description of our American Wagyu Black Grade Boneless Prime Rib Roast made our mouths water almost as much as the flavor itself! We love to hear from our customers and are happy you love our beef as much as we do!
Smoking on the Big Green Egg
We smoked our Prime Rib with local mesquite wood for Christmas Eve and it turned out amazing. This cut is worth the price.
Posted 1/14/2018 by Robertson
Amazing and deceptively rich
I love prime rib. Usually, I'm good for eating more than one hefty slice. So when I unpacked this roast, my first thought was "i didn't buy enough".
It cooked beautifully, but even as I was slicing it, I worried that I would run out before everyone had eaten their fill. But I couldn't have been more wrong.
This roast tasted divine. And we couldn't even get half way through it. Bonus! A whole second meal of great prime rib. It was the best example of this cut any of us had tasted, and we're all looking forward to the next time we can cook it.
Posted 1/12/2018 by Pete