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3-Bone Beef Prime Rib Roast
$49.99/lb
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $299.94 = (49.99/LB X 6LB)
To guarantee the best taste and freshness, this product is:
- Frozen at the source
- Individually vacuum-sealed
- Shipped Monday-Thursday to prevent a weekend layover
With three perfectly cleaned (“Frenched”) rib bones, this roast is a true showstopper. Packed with abundant marbling, it’s essentially a collection of ribeye steaks before they are separated, promising rich flavor and exceptional tenderness.
When cooked low and slow, the interior and exterior fat gently renders, basting the Black Angus beef as it roasts and creating a naturally rich, caramelized crust. Our artisan butchers tie this rib roast into a neat, easy-to-cook shape, making it simple to roast evenly and slice beautifully at the table.
As one of the larger cuts in the Marble & Grain collection, this pasture-raised rib roast makes an impressive centerpiece for holiday dinners and family gatherings.
**Pro tip:** For a deeper, more flavorful crust, generously season with Kosher salt and let the roast rest uncovered in the refrigerator overnight before cooking. This helps dry the surface for optimal browning and a beautifully seared exterior.
About This Cut
What Cut of Beef Is the Boneless Ribeye Roast? Like the bone-in ribeye steak, the boneless ribeye roast comes from the rib primal, a section of the cow marked by heavy marbling. Unlike cuts from the leg or shoulder, for example, beef from the rib primal benefits from relative inertia, allowing the coveted fat to develop throughout the muscle. Though this beef is very tender, it’s size demands gentle cooking. Take it low and slow to medium-rare, then blast it in a 500-degree oven for a few minutes to really caramelize the surface. And as with any cut of quality beef — but especially larger roasts like this — don’t forget to let it rest before you slice it.
