Angus Beef Standing Prime Rib Roast image number 0
Angus Beef Standing Prime Rib Roast image number 1
Angus Beef Standing Prime Rib Roast image number 2
Angus Beef Standing Prime Rib Roast image number 0
Angus Beef Standing Prime Rib Roast image number 1
Angus Beef Standing Prime Rib Roast image number 2

Angus Beef Standing Prime Rib Roast

Price $266.49
Free Shipping on Orders $199
SKU: ZBEECHO211
Availability:
  • In Stock
frozen: 3 Rib Bone In Roast (7 - 8lb avg)
Price $266.49
Price $266.49
Frozen products may thaw in transit
Our standing rib roast, or prime rib, has three bones – and everyone knows that meat cooked on the bone tastes best. Because it comes trimmed and tied all you need to do is roast it in the oven and keep the center rare for a palate-pleasing experience. After allowing it to rest (a vital step in the cooking process) and presenting the roast whole (optional, but dramatic), simply cut away the butcher’s twine and the semi-detached bones will fall away easily. Using your sharpest knife, carve into 6 or 7 portions.
  • 100% natural beef from Angus cattle
  • No growth hormones, steroids or antibiotics
  • Raised on pasture
  • 100% vegetarian diet of barley, corn and hay
  • Equivalent to Choice-Plus graded beef
  • Wet aged a minimum of 21 days
  • Ships in an uncooked state
  • Product of USA
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing.
  • Subscription Eligible
  • Follow safe guidelines for defrosting your roast the day before you plan to cook it.
  • For best results, we recommend cooking the standing rib roast rare to medium rare.
  • Remove defrosted roast from the refrigerator about 1 hour prior to cooking and preheat the oven to 450℉.
  • Generously season the meat on all sides with kosher salt and freshly cracked black pepper. Place roast fat side up in a rack on a shallow pan. Roast for 25 minutes.
  • Reduce the oven temperature to 350℉ and continue to roast for about 15 minutes per pound, or until an instant-read thermometer reaches an internal temperature of 130-140℉, for a medium-rare center.
  • Allow the roast to rest on a cutting board for at least 15 minutes before carving. Present the roast whole, then remove the butcher’s twine, which will release the rib segment to make carving easy. Spoon warm pan drippings over, if desired.

Our marbled and flavorful Angus beef comes from cattle raised exclusively for D’Artagnan by a cooperative of ranchers committed to strict protocols of humane animal husbandry.

The Black Angus cattle range over pasture land for most of their lives, and then get a supplement of alfalfa hay, barley and corn for a few months in a spacious, dry, low-stress feeding facility, before processing at about 18-22 months of age. The vegetarian feed is supplemented with vitamin E and A which strengthen natural immunities.

The ranchers take every care, even in transporting the cattle short distances. They know exactly where each animal comes from, and can track them from birth to processing. Each cattle comes with an affidavit to prove that the rancher followed the strict protocols of the cooperative.