Beef · Rib
Prime Rib Roast
The classic holiday roast: a bone-in rib section, tender and juicy. The name does not mean it is USDA Prime grade.
Photo coming soon
| Animal | Beef |
|---|---|
| Section | Rib |
| Bone | Bone-in |
| Tenderness | Very tender |
| Also called | standing rib roast, rib roast, bone-in ribeye roast |
Best ways to cook it
- Roast
About this cut
What it is and how to use it
A prime rib roast is a large section of the rib, usually from ribs six through twelve, cooked whole and carved at the table. It is rich, marbled, and tender, and the bones add flavor and keep the roast stable in the pan. The name "prime rib" is traditional and does not mean the beef is USDA Prime grade. It is sold by the number of ribs, and each rib feeds about two people.
Read moreBeef Cuts Chart: 9 Primals & How to Cook EachVeal Cuts Guide: Primals, Chops & Osso BucoBeef Cuts Chart: Primals, Retail Cuts & Uses
Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours