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Prime Rib Roast
Prime Rib Roast
Prime Rib Roast
Prime Rib Roast
Prime Rib Roast
Prime Rib Roast
Organic | Pasture-Raised

Prime Rib Roast

1 Roast, ≈ 4.5lbs
$167.99

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Pasture-raised, organic, boneless, ribeye roast - perfect for your New Year’s Eve celebration! Extremely tender, juicy & flavorful - all it needs is your perfect prime rib recipe. Available for a limited time & in limited quantities. Serves approx. 6 (based on 12 oz/person)

Cooking Tips

Prime rib is extremely tender, juicy and flavorful. Prior to cooking (and once thawed), pat the roast dry and season with sea salt & pepper. Allow the seasoned roast to rest for up to 24 hours in the fridge, uncovered. This process helps pull moisture out, and draw it back in with the seasoning while drying the surface of the roast - resulting in better browning and a crust upon roasting.

 

Proceed with your favorite prime rib recipe, or follow the steps below for a classic herbed rib roast: 

  1. Pre-Cook Rest: Remove the roast from the refrigerator and allow it to rest at room temperature 2 hours prior to cooking.
  2. Prepare your pan: add 1 roughly chopped onion, 2 chopped carrots, 2 chopped ribs of celery and 1.5 cups beef stock,  to the bottom of a roasting pan. Set roast on top of the vegetables.  
  3. Prepare your herbal paste: Combine ½ cup of butter, 1 tablespoon chopped rosemary, 1 tablespoon fresh thyme, 4 cloves of minced garlic and salt and pepper. Mix well. Spread half of the mixture onto the roast.
  4. Roast at 450 degrees for 20 minutes to help develop the crust. Remove from the oven & spread on the remaining herbed butter mixture.
  5. Reduce the heat to 250 and continue roasting until it reaches 125 degrees (medium rare), approx. 60 minutes. Basting throughout the cook. Continue adding water or beef broth to the roasting pan if needed.
  6. Remove from the oven, allow to rest 20 minutes before slicing.

Separate the vegetables from the drippings. Remove excess fat, and serve the au jus with the roast. Can also be served with horseradish cream sauce. Prepare cream sauce up to 24 hours in advance by mixing ½ cup sour cream, ½ cup heavy whipping cream, ¼ cup drained horseradish, 1 garlic clove and 2 teaspoons of Dijon mustard. Season to taste with salt & pepper. 

Storage & Thawing

Our pasture-raised, organic prime rib roast is flash frozen, and vacuum sealed. Arrives frozen, on dry ice, in eco-friendly insulation, made from recycled denim. Allow to thaw 48-72 hours in the refrigerator prior to cooking.

Storage & Thawing

Our pasture-raised, organic prime rib roast is flash frozen, and vacuum sealed. Arrives frozen, on dry ice, in eco-friendly insulation, made from recycled denim. Allow to thaw 48-72 hours in the refrigerator prior to cooking.

Cooking Tips

Prime rib is extremely tender, juicy and flavorful. Prior to cooking (and once thawed), pat the roast dry and season with sea salt & pepper. Allow the seasoned roast to rest for up to 24 hours in the fridge, uncovered. This process helps pull moisture out, and draw it back in with the seasoning while drying the surface of the roast - resulting in better browning and a crust upon roasting.

 

Proceed with your favorite prime rib recipe, or follow the steps below for a classic herbed rib roast: 

  1. Pre-Cook Rest: Remove the roast from the refrigerator and allow it to rest at room temperature 2 hours prior to cooking.
  2. Prepare your pan: add 1 roughly chopped onion, 2 chopped carrots, 2 chopped ribs of celery and 1.5 cups beef stock,  to the bottom of a roasting pan. Set roast on top of the vegetables.  
  3. Prepare your herbal paste: Combine ½ cup of butter, 1 tablespoon chopped rosemary, 1 tablespoon fresh thyme, 4 cloves of minced garlic and salt and pepper. Mix well. Spread half of the mixture onto the roast.
  4. Roast at 450 degrees for 20 minutes to help develop the crust. Remove from the oven & spread on the remaining herbed butter mixture.
  5. Reduce the heat to 250 and continue roasting until it reaches 125 degrees (medium rare), approx. 60 minutes. Basting throughout the cook. Continue adding water or beef broth to the roasting pan if needed.
  6. Remove from the oven, allow to rest 20 minutes before slicing.

Separate the vegetables from the drippings. Remove excess fat, and serve the au jus with the roast. Can also be served with horseradish cream sauce. Prepare cream sauce up to 24 hours in advance by mixing ½ cup sour cream, ½ cup heavy whipping cream, ¼ cup drained horseradish, 1 garlic clove and 2 teaspoons of Dijon mustard. Season to taste with salt & pepper. 

PREMIUM ORGANIC MEATS

always organic

Our farms always meet and often exceed USDA organic standards to ensure that you get nothing but the highest quality meat possible.

clean meat

Organic Prairie meat is pure and simple. We never use antibiotics, added hormones, or harsh pesticides on our farms.

ethically raised

Our higher standard of animal care means our cattle spend more time outside grazing and living how nature intended.

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