FREE Filet Mignon Bites with every subscription. For life. →

Prime Rib Roast, SignaturePRIME

The classic holiday centerpiece
$229.00
Size
Cold Box Guarantee

Fast delivery. Carbon-neutral 1-2 day shipping, frozen with dry ice in eco-friendly insulation.

Born, Raised & Harvested in the US. All our beef is sourced from US family farms.

Aged for tenderness. Wet aged 21+ days for maximum tenderness.

Why You'll Love It

Bring the steakhouse home for the holidays. Our SignaturePRIME® Prime Rib Roast makes an impressive centerpiece for Christmas dinner, family gatherings, and special occasions, with rich beef flavor and beautiful marbling in every slice.

Cut and tied for easy carving: the bones are cut away and tied back onto the roast for cooking. After resting, remove the twine and bones, then slice and serve. Select your roast by weight; bone count and appearance may vary.

Hand-selected from the top tier of USDA Prime beef for exceptional marbling and tenderness, each roast is wet-aged 21 days for rich flavor and juiciness.

Choose an approximately 6 lb or 8 lb roast to suit your table. Plan for about 1 pound per person, depending on appetites and sides.

Expertly hand-cut, each roast has its own natural shape and appearance. Product photos are representative.

Average weights: 6 lbs. or 8 lbs.
This is a natural product and weights can vary +/- 0.75 lbs.

Specifications
  • Ingredients
    Beef
  • Allergens
    • None
  • Country of Origin
    USA
  • Condition
    • Frozen
  • Cut
    • Prime Rib
  • Establishment #
    M-5294 Passaic, NJ

How to Cook
  • Oven Roast

For a 6 lb prime rib, here’s our recommended method:

Defrosting:
If frozen, thaw in the refrigerator for 3–4 days. Keep it in its original packaging and place on a tray. Do not thaw at room temperature.

Seasoning (day before or at least 2–4 hours ahead):
Once fully thawed, pat dry and season generously with kosher salt and cracked black pepper on all sides. Optional additions: garlic powder, fresh rosemary, or thyme. If time allows, leave uncovered in the fridge.

Cooking:
• Remove from fridge about 2 hours before cooking
• Preheat oven to 450°F
• Roast at 450°F for 20 minutes to develop a crust
• Reduce oven to 325°F and continue roasting until the internal temperature is 5–10°F below your final target:
– Pull at 115–120°F for rare (finishes ~120–125°F)
– Pull at 125–130°F for medium-rare (finishes ~130–135°F)

Plan on about 1¾–2 hours total for a 6 lb roast. Larger roasts may take longer. Always cook to temperature, not time.

Rest:
Remove from oven and rest 30 minutes.

Slicing:
Slice the roast across the grain and serve.

Nutritional Facts

(per 4 oz / 112g raw serving)*

Calories: 290
Total Fat: 23g (36% DV)
Saturated Fat: 10g (52% DV)
Cholesterol: 80mg (26% DV)
Sodium: 65mg (3% DV)
Carbohydrates: 0g
Protein: 20g (40% DV)
Iron: 10% DV

How to Defrost

  • Cook Now

    Thin cuts and small portions can be cooked straight from frozen — no thawing needed.

  • Quick Thaw (<30 min)

    Keep sealed and place in cold water, changing every 30 minutes until thawed.

  • Larger Cuts (1–2 hours)

    Use the cold water method for roasts or bigger pieces to thaw safely and faster.

  • Best Results

    Thaw in the refrigerator 24–48 hours ahead for the best texture and flavor.