Our richly marbled American Wagyu prime rib roasts with the rib bones removed make for easy preparation and uncomplicated carving at the table. This boneless prime rib features the full ribeye section with the center eye surrounded by the rich cap.
What Is Prime Rib?
Prime rib is synonymous with holiday meals and celebrations. The Snake River Farms boneless prime rib roast is an ideal candidate for any special occasion. Cut from the rib region that’s renowned for superior tenderness and generous marbling, prime rib is the roast form of a ribeye steak. Marbling is the key to rich flavor, and American Wagyu beef delivers more of it than any USDA Prime designation, which means Snake River Farms Black Grade prime rib goes beyond luxurious for an exceptional dining experience.
The rib bones are removed from the American Wagyu prime rib to make preparation easy and carving uncomplicated. Each roast is deeply marbled, which imparts rich flavor, juiciness and a distinctive texture. Each prime rib is hand-selected and hand-cut from the premium ribeye section and includes both the highly prized cap and center eye that’s rich with beautiful internal marbling.
Preparation tip: Since our prime ribs ship frozen, it’s best to order early. This will allow ample time to slowly thaw the roast in your refrigerator before your special dinner.
Average weights are 5 and 6.5 pounds. These are natural products, and the actual weight may vary by +/- .5 lb.
This prime rib is American Wagyu Black Grade, rated 6 to 8 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.