What You Need To Know About Prime Ribs?

Elvis Elvis

First things first, it is becoming more evident and now known that what consumers consider as premium quality beef now comes from a more humane and environmental friendly channel through our supply chain to the meat we eat. Tender, tasty, but lean is the demand a more sophisticated consumer now dictates. Unlike what the previous 50 years of industry and tradition has promoted in the market place.

With this in mind we must consider the animal, feeding and finishing method, harvest and fabrication, grades and processing, shipping and handling, and your own personalized cooking methods of what might be the perfect prime rib for you. It this information that will hopefully put this page on your close to perfect list when looking for the best premium Prime Rib Roasted and Ready for you and your guests.

The Cattle

The Perfect Prime Rib Page says it is clear that quality beef must come from true domestic or native beef cattle. Generally Angus or Hereford breeds yield very good beef.
Over the last decade more beef cattle are increasingly being raised in a humane environment, open pasture with free range feeding of tall grass, and at the appropriate maturity finishing off with sustainable feed alternatives.

Feed that is natural and does not promote unhealthy back and intramuscular levels of fat, therefore better for consumer health and frankly, eats and tastes much better.

What You Need To Know About Prime Ribs?

Cattle that is essentially overfed in factory-like feed lots consumes the world’s grain supply for only those who can afford an exceptionally well marbled (intermingling of fat in meat), high- cholesterol, unsustainable steak at the local Lawry’s or Morton’s Steakhouse chain leaving very little or no grain for global hunger. The perfect prime rib page is obligated to make you aware of the real story.


Harvesting quality beef cattle must always be done in a humane way using air-equipped trailers and air-conditioned holding areas that allow cattle to be relaxed and in comfort prior to. The perfect prime rib page says that though carcass Grading guidelines have been and still are based on fat confirmation, exterior/interior fat levels, and intramuscular fat level which is always measured at the 13th rib where beef cattle sides are broken into front and hind quarters, today USDA Select grade is quickly becoming the preferred quality grade based on consumer trends towards well flavored, tender, but lean beef.

Here on The Perfect Prime Rib Page we must also suggest you beware. Unfortunately much product label cooked prime rib is from utility grade essentially nothing more than cooked beef from cattle that are not beef cattle but rather used for milking. These cattle are simply old dairy cattle that have been milked and sent off to be processed into ground beef for portioned hamburgers found in supermarkets and used in the fast food chains around the nation.

Whole Prime Rib Roasts of high quality are usually available only to expensive restaurants or through a special order with a butcher. Many meat market personnel are not exposed to high-end restaurant quality prime rib simply because of the nature of mainstream consumers. Over the years many consumers have tried to purchase and prepare prime rib without enough success to repeat what can be a frustrating experience for anyone that is not a qualified Chef or meat specialist.

The Process

The perfect prime rib process is under USDA standards and involves a primal of premium beef rib that is properly cut and aged. All the bones and excess fat are cleanly trimmed away. That’s right, no excess fat or bone with Prime Rib Roasted and Ready. Then marinated and rubbed with a proprietary mix of seasonings and spices.

Stage roasted for 10 hours, now the perfect prime rib has been fully cooked to a rare prime rib doneness and chilled with its own roast juices. All in a highly sanitized area put inside a clear and highly durable sealed air tight bag and flash frozen so that you receive a premium fresh roasted and ready prime rib you will be very proud to serve. The perfect prime rib page says…fresher than fresh, is best! Most of the time consumers really do not know how fresh anything, advertised as fresh, actually is. More often than not it is never as fresh as the day produced, unless flash frozen.

The Perfect Prime Rib Roasted and Ready

This in indeed the perfect prime rib roasted and ready for you. Find out how easy it is to order, work with, and enjoy premium quality prime rib a variety of ways. Upon arrival do not remove protective cooking bag. Remove from freezer or shipping carton. Place Prime Rib on sheet pan in 34-40 degrees F refrigerator. Allow approximately 2 days for roast to completely thaw.

Grill Single Serving – Simply pre-slice thawed rib in desired portion size and place cut slice of prime rib on the grill, broiler, or in pan grilling boneless prime rib steak or seared prime rib on both sides to desired doneness.

Oven Method Whole Rib (Beef Prime Rib Recipe) – Remove Prime Rib Roasted and Ready from protective cooking bag, wrap in aluminum foil and place on sheet or roasting pan. Place in preheated 275 degrees F oven for approximately 2 hours or until internal temp is 125 degrees F to determine prime rib cooking time. Approximate reheating time: 2 hours for 10 lbs., 2.5 hours for 12 lbs., 3 hours for 15 lbs. Remove from oven and let rib stand for about 15 minutes before slicing. This is a classic prime rib of beef recipe.

A 14lb avg. 100% usable Prime Rib Roasted and Ready will yield approximately 28 – 8 oz. or 18 – 12 oz. portions of premium stage roasted prime rib. An 8 oz. portion is considered a hearty luncheon cut, 12 oz. a normal dinner or Queen cut, and 16 oz. a thick dinner or King cut.