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$179.99

Prime Rib Bone-In (Half Piece)

Rated 5.0 out of 5
2 Reviews

From $179.99

8 - 10 Lbs

Regular price $179.99

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 8-12 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

 

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) 

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 8-12 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

 

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) 

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2 Reviews
Reviewed by Chris C.
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I recommend this product
Rated 5 out of 5
Review posted

Dry aged at home

Can’t tell you how good it it is for another 5 weeks.

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Reviewed by Ronald D.
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I recommend this product
Rated 5 out of 5
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Very happy

I was happily surprised. I’ve already contacted 3 meat lovers and told them about you

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