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Calories From Fat 320
Dry-Aged USDA Prime Black Angus Standing Rib Roast, Bone-In
Product Description
Details
The Prime Rib, or Standing Rib Roast, is the king of the roasts. Our Prime Ribs are abundantly marbled, wonderfully tender, and absolutely delicious. It's the perfect choice for holiday dinners, special events, and any time you are hosting family or friends. As a rule of thumb, each rib serves two people.
This is the bone-in version of the roast. This is for customers who want to serve large bone-in slices or would like to remove the bone themselves.
Check out our Prime Rib Guide.
Dry-Aged Beef
Dry aging is a process that both tenderizes and adds flavor to beef. Our dry aging rooms are kept below 35°F with a humidity of less than 90% and an ample amount of air flow. We age large primals of beef, short loins for example, anywhere from 14 days to 120 days. During this time, some truly amazing things happen. Water from inside the meat drawn out through evaporation which causes the the meat to shrink and the beef flavors to become more concentrated. Also, natural enzymes inside the beef break down the meat and tenderize it. When the process is complete, our butchers remove the hard exterior crust revealing a beautiful piece of aged beef. Currently, we offer 30-day, 50-day, and 70-day dry-aged beef to our online customers. The 30-day aged beef has a mild to medium aged flavor. The 50-day and 70-day have a medium to strong aged flavor.
In our experience, many people seem to immediately love the taste of dry-aged beef, but for others it is more of an acquired taste. Based on this, these are our recommendations:
- If you have never tasted dry-aged beef before, then we recommend starting with 30-day aged beef and work your way up.
- If you are serving a large group of guests, then it is best to use fresh (no age) or our 30-day aged beef. There may be some guests who do not enjoy the aged flavor.
- If you love aged beef flavor, then go with 50 or 70 days of aging.
Pat LaFrieda Prime Black Angus Beef
We pride ourselves on supplying the absolute best meat in the country. We serve over a thousand of the finest restaurants and steakhouses nationwide. Among our customers are the most famous chefs in the world, such as: Mario Batali, Gordon Ramsay, Emeril Lagasse, Guy Fieri, Todd English, Michael White, Michael Symon, Alex Guarnaschelli, Geoffrey Zakarian, Marc Forgione, Chris Santos … this list can go on forever.
Our Prime Black Angus Beef is sourced from cattle that has been genetically verified as Black Angus and proven to be of superior pedigree. These animals are raised to the highest standards with emphasis placed on humane treatment. They are grass fed for about 85% of their lives and finished on a high quality corn/grain diet to increase tenderness and marbleization. This beef has been grading prime by the USDA. In addition, USDA inspectors are present in our facilities daily and ensure a safe and traceable product.
Shipping & Packaging
We start with the best meat and keep it that way. Our meat has never been frozen and arrives to you fresh. Meat is cut to your specification by our expert butchers alongside orders from some of the most famous chefs in the world. Immediately after your meat is portioned, it is vacuum packed to ensure optimal freshness. Meat is shipped Next Day Air with packaging designed for at least 48 hours of transit in case of delays. Please refrigerate or freeze immediately upon receipt. For best results, we recommend eating within 7 days if kept refrigerated or eating within 30 days if kept frozen.
All of our meat ships with UPS Proactive Response Secure. This is the highest level of service offered by any shipper. All of our packages are tracked and monitored by a special team at UPS. If one of our packages encounters a possible delay, then UPS will do everything possible to ensure on-time delivery. This includes rerouting packages, moving packages to the next commercial flight out, hiring private couriers to hand deliver packages, and making multiple delivery attempts. To add to peace of mind, all packages are insured against all possible transit delays.
Additional Info
Additional Information
| Meat | Beef |
|---|---|
| Breed | Black Angus |
| Grade | Prime |
| Primal | Rib |
| Packaging | Individually Vacuum Packed |
| Ingredients | No |
Nutrition Facts
Nutrition Facts
Nutrition Facts
Serv. Size 4oz (113g) raw, edible portion
Servings varies
Amount Per Serving
Calories 400
% Daily Value *
Total Fat 36g
55%
Saturated Fat 15g
75%
Cholesterol 80mg
27%
Sodium 60mg
3%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 18g
| Vitamin A ** | Vitamin C ** | |||||||||||||||||||||||||
| Calcium ** | Iron 11% | |||||||||||||||||||||||||
| ** Contains less than 2 percent of the Daily Value of these nutrients. | ||||||||||||||||||||||||||
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Calories per gram:
Fat 9 , carbohydrate 4 , Protein 4
Ingredients:
Pat's Take
pats_take
Our Prime Ribs are incredibly popular. In addition to our superior quality meat, our roasts have never been frozen. Others buy their roasts in the off-season to save money and freeze them. Sometimes they do this 10 months in advance.
Check out our Prime Rib Guide.
I recommend 30 days of aging to customers new to dry-aged beef or those who want more tender meat with only mild aged flavor. The 50 and 70 day aged beef is great for enthusiasts looking for a strong or very strong dry-aged taste.
