The Snake River Farms Silver™ 4-bone prime rib is a special cut that offers the flavor, buttery aroma, and tender texture of American Wagyu beef with a level of marbling equal to USDA Prime. The rib bones are left in place for an impressive appearance.
The Snake River Farms Silver™ bone-in prime rib is a special cut that offers the flavor, aroma, and texture of American Wagyu beef with a level of marbling equal to USDA Prime. The rib bones are left in place for an impressive appearance.
The Snake River Farms Silver™ bone-in prime rib is an exceptional roast, with marbling similar to USDA Prime, but with the superior characteristics of American Wagyu.
Bone-In or Boneless Prime Rib Roast?
This superb prime rib has the bones in place for a remarkable appearance and culinary benefits. The debate over bone-in vs. boneless prime rib generally comes down to the different methods for how to cook prime rib. Most prime rib roast recipes call for low temps and longer cook times, which yields incredible juiciness and flavor. The meat closest to the bone stays insulated, making your Snake River Farms prime rib bone-in choice even more tender.
This bone-in prime rib makes a special occasion more memorable with its dramatic appearance and deep, robust flavor. Each Gold™ prime rib roast is hand-selected and hand-cut from the top-graded ribeye sections to include the prized cap and a rich center eye. This is a monumental prime rib reserved for those who appreciate the finest American Wagyu beef available.
Average weight: 11 lbs.
This is a natural product, and the actual weight may vary by +/- .75 pound.
The USDA 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™ and SRF Gold™ both score above USDA Prime, while SRF Silver™ marbling is similar to USDA Prime.
SRF Silver™ is a BMS of 4 to 5 with similar marbling to USDA Prime grade beef.
SRF Black™ is a BMS of 6 to 8 with significantly more marbling than USDA Prime grade beef.
SRF Gold™ registers a BMS of 9 or higher 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.
How Does Snake River Farms Package and Ship Their Products?
How Does Snake River Farms Package and Ship Their Products?
What Is The Snake River Farms Guarantee?
We are committed to delivering the highest quality products and an exceptional experience to your doorstep. If you are not completely satisfied with your order, please reach out to our Customer Care Team so we can work to a resolution. Click here to learn more about the SRF guarantee.
What Is SRF Black Label and SRF Gold Label?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black Label and SRF Gold Label grade above USDA Prime. The SRF Black Label grades between a BMS 6 to 8, and the Gold Label is the highest marbled with a BMS score at 9+. Read about the difference.
How Long Will My SRF Products Last and How Should I Store Them?
For optimal quality, you can store your SRF products in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.
Who is Snake River Farms?
Snake River Farms is a family owned and operated business based in Boise, Idaho. Founded in 1968, the business grew from cattle ranching and feeding to what it is now, one of the very few who can truly and authentically offer ranch-to-table beef. Learn more about the SRF story.
How Does SRF Practice Sustainability?
For us, it is a simple concept: Do what’s right by the land, by your neighbor, by the animals you raise, and by the customer. From ranching and grazing to delivery to customers’ doorsteps, we implement sustainability through every step of the ranch-to-table process. More details about our sustainability practices.
55 Years of Experience
Authentic Ranch to Table
Unmatched Juiciness
