Beef - Prime Rib Roast (Bone-In) 5lb - PRIME GRADE 40+ Days Aged Ontario Beef
Prime Rib Roast (Bone-In) 5lb - PRIME GRADE 40+ Days Aged Ontario Beef
It is the king of beef cuts. It's called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the palate.
Product of Ontario
ROAST TEMPERATURE GUIDE
Here are the magic numbers you’ll need to determine when your roast is cooked to the degree of doneness you most prefer. The internal temp is when the roast should be removed from the heat. The roast will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. We recommend an internal temp of 145°F and resting for at least 3 minutes.
This was the first time we have tried PRIME grade beef and we were not disappointed. It is well worth the premium over AAA. The marbling was fantastic and just the right amount of trimming. We cooked it low and slow after salting it the day before and then finished it on the grill for a nice crispy fat. Everyone was in awe of the meal (paired with a truffle perigeaux sauce and potatoes tartiflette) and many swore it was the absolute best beef they had ever tasted.
Thank you Wiser Meats!