Present the ultimate prime rib on your table with this dramatic tomahawk roast, rich with SRF Gold Label™ marbling. This rare centerpiece leaves the long rib bones in place for jaw-dropping presentation and is loaded with our highest level of marbling for unparalleled juicy flavor. These hand-cut tomahawk roasts are also available in smaller 3-bone and larger 7-bone sizes.
American Wagyu Gold Label™ tomahawk prime ribs are the ultimate center of attention when the occasion calls for an exceptional roast. These momentous prime ribs are cut from richly marbled American Wagyu Gold Grade beef. Each full-sized bone is trimmed to expose the complete length of each tomahawk-style rib. We do not know of another source of these singular roasts in the U.S. A SRF Gold Label™ tomahawk prime rib is the premier focal point for an unforgettable holiday meal.
Cut by highly skilled master butchers, the chine bone at the bottom of each roast is removed to make cutting each rib effortless. The roast can be cut into large, individual tomahawks for an over-the-top presentation. An alternate serving method is removing the bones and slicing the remaining roast like a conventional prime rib.
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 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 to bring it closer 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.
Tomahawk roasts are obtained from the rib primal, 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.
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 raw prime rib can be cut into a plate of beautiful ribeye steaks.
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