Create a meal to remember with a beautifully marbled, Double R Ranch prime rib. Our Northwest beef is tender and packed with rich beef flavor. These are boneless beef roasts also known as prime rib. Sourced from the heart of the Northwest, we offer these prime ribs in two grades: USDA Choice and USDA Prime both weighing 6.5 lbs.
Nothing says “Special Occasion” like our Double R Ranch boneless prime rib roast. Each ribeye roast is sourced from our Northwest beef, is hand selected and hand cut from the rib section, the source of the most desirable and exclusive beef cuts. Celebrate your next Sunday supper or holiday dinner with one of our memorable prime ribs.
This is a natural product and the actual weight may vary by +/- 0.5 pounds.
Please note: "prime rib" is the common name for a rib roast and does not indicate the grade. Select from either USDA Choice or USDA Prime grades.
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.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Thaw Completely All Double R Ranch 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 and 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).
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