Standing Rib Roast (Prime Rib)

Cut from the same muscle as the Ribeye, the Standing Rib Roast is big, bold, and beautifully marbled. Cook it low and slow “Prime Rib” style, or slice into steaks after roasting. Either way, you’re ruling the table.

Bone-in with 3 or 4 ribs (depending on weight), dry aged for two weeks, vacuum-sealed, and flash-frozen. Due to the bones, seals may be loose with a little air or ice inside. This has no impact on quality.

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