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  • Prime Rib Bone-In (Half Piece) - Meat N' Bone
  • Prime Rib Bone-In (Half Piece) - Meat N' Bone
  • Prime Rib Bone-In (Half Piece) - Meat N' Bone
  • Prime Rib Bone-In (Half Piece) - Meat N' Bone
  • Half Bone-in Prime Rib | G1 Certified Choice

    Rated 5.0 out of 5
    Based on 16 reviews
    translation missing: en.products.product.price.regular_price $344.00 7 - 9 Lbs
    translation missing: en.products.product.price.sale_price $344.00 translation missing: en.products.product.price.regular_price
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    Description of Half Bone-in Prime Rib | G1 Certified Choice

    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 its an extremely versatile cut of beef and can be cooked in many different ways.  More importantly, Prime Rib is the most eye-catching, mouth-watering piece of beef you can serve a guest. 

    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. 

    One of the reasons Prime Rib is such a popular holiday dish is that it has generous servings. This piece will serve 5-6 people.

    Prime Rib does need to be marinated, simply because its a very thick cut of beef. After that, whether you prefer to grill it or roast it, its up to you. Both will be extremely tasty.

    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

     

    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 its an extremely versatile cut of beef and can be cooked in many different ways.  More importantly, Prime Rib is the most eye-catching, mouth-watering piece of beef you can serve a guest. 

    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. 

    One of the reasons Prime Rib is such a popular holiday dish is that it has generous servings. A five-bone roast will serve 10 people, plan on one rib for every two diners. 

    Prime Rib does need to be marinated, simply because its a very thick cut of beef. After that, whether you prefer to grill it or roast it, its up to you. Both will be extremely tasty.

    Our Prime Rib is sourced from the best farms in the MidWest of the US and weights about 16 lbs.

    This product has been DRY aged for 14+ days to improve flavor and tenderness and WET aged between 30-50 days. 

     

    HOW DO I COOK IT?

    Cooking a Prime Rib is a lot less intimidating than you think. In fact, it may be the easiest roast to cook.


    Read this detailed recipe at our blog

    WHY WEIGHTS RANGES?

    A Prime Rib is a massive piece of beef. Particularly a bone-in piece. In order to offer a "smaller" piece we must cut the piece in half. Halves will not be exactly equal because a Prime Rib has 7 ribs. So one half will have 4 bones and the other 3 bones. One will weight slightly more because it has an extra bone but will have a similar amount of beef. 

    We price the pieces to the lower end of the weight range... so if its a 8-10 lb, we are pricing it at 8 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.

     

    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) 

    average rating 5.0 out of 5
    Based on 16 reviews
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    Rated 5 out of 5
    16 Reviews
    Reviewed by Marta T.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Scrumptious

    Best piece of meat I have ever bought. The beauty of it is that anyone can do it. I followed the recommendation of Meat and Bone in the oven (salt and pepper is all you need) and I'm a horrible cook and wow. Happy New Year!

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    Reviewed by Bruce S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    10.2 lbs of pure perfection

    Prime grade 10.2 lbs prime rib bone-in. Defrosted in the refrigerator for 2 days, then brought to room temperature, then dried with paper towels and coated liberally with kosher salt and with a bit less crushed black pepper on all sides. Prepped a roasting pan with a light spray of duck fat on the pan bottom and meat rack. Preheated oven to 500 degrees and then cooked the prime rib for 50 minutes (5 minutes per lb rounded down to 10 lbs). Turned the heat off at 50 minutes and let stand in the oven for 2 hours. Do not open the oven. Just before removing the prime rib, prepared ingredients for Yorkshire pudding (great recipe from the NY Times available online). Removed the prime rib from the oven and put in the cupcake tin with the Yorkshire pudding blend, allowing the prime rib to stand at room temperature while the Yorkshire pudding cooked. When the Yorkshire pudding was done (maybe 20 minutes), removed the pudding from the oven, carved the prime rib, and served both immediately. Pure heaven. Optional enhancement: serve with a Bourdeaux blend wine.

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    Rated 5 out of 5
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    Reviewed by Amy C.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Excellent Prime Rib Roast!

    WOW!!! There aren’t words to adequately describe how awesome this roast was. We made it for Christmas dinner and it’s going to become our new tradition. Unbelievably flavorful and tender. Made a wonderful soup from the bones afterwards too.

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