American Wagyu Gold™ Grade

Prime Rib Roast

As low as $399.00
American Wagyu Gold™ Grade

Prime Rib Roast

As low as $399.00

The Gold Grade prime rib is a traditional cut roast and includes the rich cap surrounding a splendidly marbled interior.

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The Gold Grade boneless prime rib is rich with the highest level of marbling available from our American Wagyu program. This is the ultimate boneless roast prime rib and is a spectacular centerpiece for your special occasion and holiday meals. Limited quantities are available.

These are a natural product and the actual weight may vary by +/- .5 lbs.

Check out our Prime Rib Cooking Guide!



Prime rib is a richly marbled beef roast cut traditionally served for special occasions and holidays. It is a large cut that is juicy, tender and rich with deep beef flavor. Although “prime” is used in the name, this does not mean the roast is USDA Prime grade.

Beef Grading 101

This roast is American Wagyu Gold Grade, rated 9+ on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+          SRF Gold Grade




A prime rib or rib roast is obtained from the rib primal and is located between the chuck and loin primals. Prime ribs are cut from the seven bone section of the rib primal from ribs number six to twelve. Our small boneless prime ribs are about five pounds and are the length of three ribs. Our large prime rib has the length of four ribs.

A prime rib has three major muscles. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on which part of the primal the roast is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.

Fast Fact: Prime ribs and ribeye steaks are cut from the same subprimal group of muscles. The different preparation methods account for the subtle taste difference. In a pinch, a prime rib can be cut into a plate of beautiful ribeye steaks.

Our Favorite Recipes


Mandy Tanner

Oven Roasted Prime Rib with Red Wine Sauce

  • 5 hour 30 minutes
  • 8 - 10 SERVINGS

Mandy Tanner

Leftover Prime Rib French Dip

  • 35 minutes

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Prime Rib Roast