Beef Bone In Prime Rib Roast

About Our 100% Grass-Fed & Finished Beef

Our cattle are raised entirely on pasture and 100% grass-fed and finished, with no grain, ever. They graze freely on fresh grass and forage from spring through snowfall on our family farm in the Adirondacks. We also partner with our friends at Asgaard Farm in the Adirondacks and Snug Valley Farm in Vermont to keep our freezers well stocked. 

We never use antibiotics, hormones, or GMOs—just rotational grazing and regenerative practices that support soil health and animal wellbeing.

Read more about our practices.

Preparation Tips

The Beef Prime Rib is one of the most valuable cuts on the beef animal. It is the same muscles and bone combination that makes up the Ribeye Steak. Technically since we leave the bones on our roast it is called the Standing Rib Roast, as popularized by one of our favorite chefs Hugh Fearnley-Whittingstall, and his wonderful book "The River Cottage Meat Book". We highly recommend the recipe he details in the book.

Compared to the Beef Tenderloin Roast, the other prized roast from the beef animal, the Prime Rib offers superior flavor and marbling. There are about as many variations and opinions on how to cook this roast. Our advice is to have a good meat thermometer. They key to the "perfect" roast is matching your expectations with how the roast turns out. So pick your recipe and preparation, preheat the oven and use a meat thermometer to achieve the correct doneness. Remember to let the roast rest and the roast will continue to cook and rise in temperature about 5 degrees.

Delivery & Pickup

We offer convenient Nationwide home delivery and 1 day ground delivery for most of the North East (free on orders $200+!) Learn about our Home Delivery.

We also offer local pickup options in Northern New York and Vermont.