Snake River Farms American Wagyu bone-in prime ribs are exceptional roasts, boasting the highest level of marbling offered in our line of impressive American Wagyu prime ribs.
The 3 bone roast has an average weight of 9 lbs. and the 4 bone averages 11 lbs.
These stellar prime ribs have the bones in place to achieve aesthetic and culinary benefits for a spectacular appearance. The bone-in prime rib makes a special occasion more memorable with its dramatic appearance and deep, robust flavor.
Bone-In or Boneless Prime Rib Roast?
This stellar prime rib has the bones in place to achieve aesthetic and culinary benefits for a spectacular appearance. The debate over bone-in vs. boneless prime rib generally comes down to the different methods for how to cook prime rib. Most prime rib roast recipes call for low temps and longer cook times, which yields incredible juiciness and flavor. The meat closest to the bone stays insulated, making your Snake River Farms prime rib bone-in choice even more tender.
This bone-in prime rib makes a special occasion more memorable with its dramatic appearance and deep, robust flavor. Each Gold™ prime rib roast is hand-selected and hand-cut from the top-graded ribeye sections to include the prized cap and a rich center eye. This is a monumental prime rib reserved for those who appreciate the finest American Wagyu beef available.
Average weights:
3 bone - 9 pounds
4 bone - 11 pounds
This is a natural product, and the actual weight may vary by +/- .75 pound.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features an abundant amount of marbling.
Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA). SRF Black™ and SRF Gold™ both score above USDA Prime.
SRF Silver™ is a BMS of 4 to 5 with similar marbling to USDA Prime grade beef.
SRF Black™ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime-graded beef.
SRF Gold™ registers a BMS of 9 to 12 and contains the highest level of marbling we offer.
Thaw Completely All Snake River Farms roasts ship frozen to maintain optimal quality. Before cooking your roast, we recommend completely thawing it in the refrigerator. A completely frozen roast can take several days to thaw, so plan ahead.
Reduce the Chill Remove the prime rib from the fridge one to two hours before it is scheduled to go in the oven. Allow it to come to room temperature. This will help the roast cook evenly.
Salt the Night Before A tip used by many restaurants is to liberally season a roast on all sides the night before it is scheduled to cook. Leave the roast uncovered in the fridge overnight. The roast may appear dried out, but it will actually increase the moisture in the prime rib when finished. The dry exterior produces an outside crust that adds texture and flavor.
Rest Rest your prime rib for 20 to 30 minutes after it’s pulled from the oven. This allows time for the temperature to rise and equalize throughout the roast. The resting time allows the natural juices to be reabsorbed instead of running out onto your cutting board.
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 ribeye or deckle. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.
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.
Prime rib (otherwise known as a standing rib roast) is a cut of beef that comes for 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.
How long does it take to cook prime rib?
A large 5-6 lb. prime rib (approximately 10-12 servings) will have an approximate cook time of 2 to 2.75 hours cooking at 350 degrees. Want to learn how to cook a prime rib? Read our prime rib cooking guide.
What should the internal temperature of prime rib be?
Rare: Red, cool center - 110°
Medium Rare: Red, warm center - 120°
Medium: Pink throughout - 130°
Medium Well: Pink center - 140°
Remove the roast at the desired temperature and loosely tent the roast with foil for 15-20 minutes. The prime rib will continue to cook internally and bring the roast to the ideal desired temperature for your meal.
Eight ounces of cooked prime rib roast per person is a good serving size. If your table includes more robust appetites or if you want to plan for leftovers, add extra servings to your calculations. Boneless roasts will shrink about 20% and bone-in roasts lose about 30% of the final weight (because of the extra weight of the rib bones).
55 Years of Experience
Authentic Ranch to Table
Unmatched Juiciness
