Beef Bone In Prime Rib Roast

Beef Prime Rib Roast. Bone in. 7 lbs average per roast.

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". I 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.

*This year our butcher cut these roasts slightly larger than we intended. They are a 3 rib roast, with plenty of bone and fat for great flavor. We figure they would serve 8-10 people.

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