This is one of the coolest products Meat N' Bone sells, a 45-60 day Dry Aged Prime Rib. The Prime Rib primal cut is where we find the most tender, flavorful and desirable steaks in a steer/cow. In layman's words, the Prime Rib is where the flavor is at. The Prime Rib is the undisputed KING of large cuts of beef.
Cook it as a roast or cut it into thick RibEye steaks. This is a piece of beef to behold and will serve 8-10 people.
ABOUT OUR DRY AGED STEAKS
Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY. As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.
This steak has been dry aged for at-least 45 days, but usually for 55-65 days.
Learn more about our dry aging process here.
WHAT MAKES OUR PRIME RIB BEST IN CLASS?
You do not have to look hard enough to find cheaper Prime Rib. But the devil is in the details... Meat N' Bone carries USDA Prime or Choice but more importantly G1 Certified, Angus Prime Rib wet aged for anywhere between 30-45 days.
You will not only get the beef marbling that comes with the grade of Prime, but you are eating premium beef from Angus steers ("A" maturity), fed with premium grain and pasture. These are steers that weight less than 1,050 lbs. This is "the good stuff" raised and processed in America, aged and cut in Chicago.
From our blog: Marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal
NOTE: MAY BE DELIVERED FROZEN (If its a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)
Our Prime Rib is sourced from the best farms in the MidWest of the US and weights about 10 lbs.
Suggested reading on cooking Prime Rib:
The secret to making one of the tastiest sandwiches in New York City (Via Business Insider)
Prime Rib Roast: The Closed Oven Method (Via The Spruce)
