Angus Beef Standing Prime Rib Roast

Price $224.99

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Angus Beef Standing Prime Rib Roast

Details

Price $224.99
  • 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.

Variations

    Frozen / 3 Rib Bone In Roast (7 - 8lb avg)
    Price $224.99

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DescriptionDescription & Details

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.

Frozen products may thaw in transit
  • 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.

Cooking & Serving

  • 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.

Shipping & Delivery

  • Your order will be carefully packed in a box insulated with biodegradable foam, along with ice packs to maintain proper temperature.
  • Orders can be delivered to qualifying addresses in all 50 states and the District of Columbia.
  • We ship via FedEx Overnight to arrive on the specific date you select when placing your order.
D'ARTAGNAN 100% GUARANTEE

Product Details

Description

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.

Frozen products may thaw in transit
  • 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.

Cooking & Serving

  • 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.

Shipping & Delivery

  • Your order will be carefully packed in a box insulated with biodegradable foam, along with ice packs to maintain proper temperature.
  • Orders can be delivered to qualifying addresses in all 50 states and the District of Columbia.
  • We ship via FedEx Overnight to arrive on the specific date you select when placing your order.

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