101: COOKING A PRIME RIB


Minimal inputs, maximal payoff: 2 hours, an oven, salt and pepper. Heavy seasoning, steady heat, proper rest—this chef-approved approach yields a crusty exterior and melt-in-your-mouth center.

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About Prime Rib Lineup

Shop Meat N' Bone's Prime Rib beef cuts including Boneless & Bone-In, Grass-Fed, Dry Aged 45+ & 90 Days, Wagyu BMS, Japanese A5 Miyazaki, Kagoshima & Hannari, Tomahawk & Striploin. Order premium prime rib today!

Questions

What is a Prime Rib or Standing Roast?

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. Prime Rib is consumed heavily around holidays, but it's an extremely versatile cut of beef and can be cooked in many different ways. The Prime Rib is basically the whole rib eye muscle, which is a muscle that doesn't get much exercise, so it yields some of the tenderest meat. It can develop excellent marbling. A five-bone roast will serve 10 people, plan on one rib for every two diners.

How to cook the Prime Rib?

Prime Rib is surprisingly easy to cook. Minimal inputs, maximal payoff: 2 hours, an oven, salt and pepper. Heavy seasoning, steady heat, proper rest—this chef-approved approach yields a crusty exterior and melt-in-your-mouth center. You can also cut it into steaks. For detailed instructions, read our blog post on how to cook a boneless prime rib.

What makes Meat N' Bone Prime Rib best-in-class?

Meat N' Bone carries USDA Prime or Choice but more importantly G1 Certified, Angus Prime Rib wet aged for anywhere between 30-50 days. You get premium beef from Angus steers fed with premium grain and pasture. Our Prime Rib is sourced from the best farms in the Midwest of the US, aged and cut with expert butchery.

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What is Japanese A5 Wagyu Prime Rib?

A5 Miyazaki-Gyu Prime Rib is the highest grade of Japanese Wagyu beef. A5 means this beef excels in every single factor: marbling, meat color and brightness, firmness, texture of meat, and color, luster and quality of fat. It has a gorgeous webbing of fat that will make you feel like creamy butter in each bite. Miyazaki-Gyu is the only Wagyu Program to win Japan's Wagyu Olympics twice in a row (2007 and 2012).

What is dry-aged Prime Rib?

Dry-aged Prime Rib has been aged for 45+ days (usually 55-65 days) in a controlled environment. This process causes moisture evaporation and natural enzymes change the steak, producing a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A proper dry-aged steak is expensive and usually found at only the best steakhouses.

What is grass-fed Prime Rib?

Meat N' Bone's 100% Grass Fed and Grass Finished beef is American beef, traceable to a single farm in Nebraska, owned by Niman Ranch. This program was built for high-end steakhouses with a focus on marbling, taste and texture. It is certified humane, sustainably raised, with no antibiotics, added hormones, or steroids.

Why are there weight ranges for Prime Rib?

A Prime Rib is a massive piece of beef. To offer smaller pieces, we cut the piece in half. Halves will not be exactly equal because a Prime Rib has 7 ribs. One half will have 4 bones and the other 3 bones. We price the pieces to the lower end of the weight range, so while you may be getting the smaller end of the weight range, you are still getting what you paid for.

Can Prime Rib be cut into steaks?

Yes, you can cut Prime Rib into thick ribeye steaks. Whether prepared as a classic roast or portioned into individual ribeye steaks, this cut brings an indulgent experience to your table.

How much Prime Rib do I need per person?

Plan on 1 to 1.5 pounds per person for a bone-in roast. A five-bone roast will serve 10 people, plan on one rib for every two diners.

Will Prime Rib arrive frozen?

Prime Rib may be delivered frozen. Our Prime Rib arrives vacuum-sealed to preserve its quality. You can thaw it in cold water and defrost in 30 minutes.