USDA Choice

Bone-In Prime Rib Roast

Regular Price $179.00 As low as $149.00
USDA Choice

Bone-In Prime Rib Roast

Regular Price $179.00 As low as $149.00

This is the roast for home cooks who prefer a prime rib with the bones in place. This premium USDA Choice roast is available in two different sizes.

The 3 bone roast has an average weight of 8 lbs. and the 4 bone averages 10 lbs. 

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Make a splash at your dining room table with one of our bone-in Double R Ranch prime rib roasts. Sometimes called a standing rib roast, each one is cut from the most highly marbled section of the ribeye for maximum flavor. Regardless of the name, this prime rib tastes as good as it looks. Leaving the rib bones in place makes for a classic presentation. The bones insulate the savory beef from the heat of the oven so meat surrounding the bones cooks slower, leaving those sections extra juicy and tender. Each roast is tied with butcher’s twine for a wonderful handcrafted aesthetic and more consistent cooking.

This is a natural product and weights can vary by +/- 0.5 pounds.

Please note: "prime rib" is the common name for a rib roast. The USDA grade of this item is Choice.

Check out our Prime Rib Cooking Guide!



3-Bone (8 Lbs.)



4-Bone (10 Lbs.)



Perfect for: Those who love a classic. Cut from the intensely marbled rib sub primal this USDA Choice prime rib is a perfect selection the next time you entertain. Offered in a 3-bone or a 4-bone version, these roasts will be the hit of your next get together.

Beef Grading 101

This prime rib is USDA Choice, the second highest level of marbling recognized by the USDA.

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and Choice is the second highest level.

The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent. Whenever possible, we work to use beef from the top one third of Choice for the highest quality possible within the grade.

Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass. 




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 prime ribs are about five pounds and are the length of three ribs. Our large prime rib is 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. 

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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Bone-In Prime Rib Roast