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OvenPrime Rib is so named because it comes from the Rib primal, located in the center of the cattle’s back. This primal features softer, less-strenuously used muscles and a healthy amount of marbling, yielding an exceptionally tender and flavorful cut of meat. A rib roast is a large slab of the rib which can be roasted whole or cut down into individual rib eye steaks.
Raised on the farm where Ray Rastelli makes his home, these domestic Black Angus cattle graze in pastures of alfalfa and orchard grass under his watchful care. They’re hand-selected to ensure that they fit the unique characteristics that result in the marbling required to earn the distinction of USDA Prime Beef – a rank bestowed on only the top 3-4% of all beef. Like all of our products, they never receive any antibiotics, steroids or hormones. The result – decadently marbled steaks that are unparalleled in tenderness, juiciness and flavor.
Easy to prep, cook and carve. Remained tender and juicy and provided choice of medium rare and rare.
The roast was delicious. It was very tender and full of flavor .
What’s the best prime rib we’ve ever eaten
I have ordered their prime rib roast for the last three years in a row and will order it again for Christmas. Each year the roast comes out delicious, tender and juicy. It is such a relief to know that I don't have to worry how it will turn out as it turns out delicious year after year.
Overall, it had good taste. However, it was not very tender and the grizzle didn't help the cutting. I'll have to give this a "yes" for recommending your product even though we were not thoroughly happy with it.
