Our prime rib takes no prisoners. It claims prime position during holiday season or on special occasions for a very good reason. When it comes to our prime rib, one word suffices: premier. It is the emperor of beef cuts and will invade and conquer your taste buds with abandon. It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. It’s beautifully marbled with fat. This roast is rich, juicy, tender, fulfilling. It’s a feast for the eyes and the belly. It’s also simple to cook. You just start it in the oven at a high temperature to get good browning on the outside of the roast, and then cook it at a lower temperature to make sure the meat in the center doesn’t get over cooked. This roast offers a lot of something for most everyone. The ends are well done for those who turn up their noses at pinkness. The center should be a vibrant rare for those who must have their beef rare.
Estimate two diners for every rib.
"Mustard's no good without roast beef."
- Chico Marx of the Marx Brothers
What it tastes like
Like the most delicious Ribeye in the world.
Also sold as
Standing Rib Roast, Prime Rib,Côte de Boeuf
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Their steaks are fantastic, best we've had in a long time from many places around the world. Very high quality, NY strips are superb and never disappoint...Highly recommended!
The best beef on this side of the Atlantic!
We love the steaks and burgers from SteakClub! And, we think the service is fantastic!...Delivery is prompt and their prices are great!
Best of the best, of the best, of the best!!!!
And more seriously, I have to say the cuts are excellent. The beef isn't too lean, which lets it cook perfectly on the grill. I didn't use a drop of batter, just some pepper and minimum salt. Served it with crunchy bread and salad. Amazing!
Meat quality is amazing -- especially the skirt steak. These guys know steaks.
Best Steak I have had in Europe as well as the beef burgers OMG too delicious to describe :) Can't wait for my next BBQ party...