These richly marbled American Wagyu prime rib roasts have the rib bones removed. This makes preparation easy and carving effortless. Each boneless prime rib includes the full ribeye section with the center eye surrounded by the rich cap.
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. Our boneless prime ribs are available in three different grades: SRF Sliver Label™, SRF Black Label™ and SRF Gold Label™.
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 SRF Silver Label™, SRF Black Label™ and SRF Gold Label™ prime ribs go 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 7 pounds. These are natural products, and the actual weight may vary by +/- .5 lb.
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 Label ™ and SRF Gold Label ™ both score above USDA Prime.
SRF Silver Label™ is a BMS of 4 to 5 with similar marbling to USDA Prime grade beef.
SRF Black Label ™ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime graded beef.
SRF Gold Label ™ 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. Thelongissimus dorsi, or large center eye, thecomplexus, a smaller side muscle which is not always present depending on which part of the primal the roast is cut, and thespinalis 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).
