This is the roast for home cooks who prefer a prime rib with the bones in place. Double R Ranch bone-in prime ribs are cut from premium Northwest beef and are available in two sizes and grades. Choose from USDA Choice and USDA Prime.
The 3 bone roast has an average weight of 8 lbs. and the 4 bone averages 10 lbs.
Is it possible to improve our Northwest Source-Certified Double R Ranch Prime Rib Roasts? We think we have with our Bone-In Prime Ribs, the perfect roasts for those who prefer 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 3-bone roast is about 8 lbs. and is tied with butcher’s twine for a wonderful handcrafted aesthetic and more consistent cooking.
Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.
"...Hands down, Double R Ranch is the best beef in the country."Â ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA
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 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 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 ribyeye 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.
How much prime rib per person?
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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