Grillmaster's Box by Meat N’ Bone

Dry Aged Prime Rib Bone-In (45+ Days) | USDA Prime

Dry Aged Prime Rib Bone-In (45+ Days) | USDA Prime

Regular price $399.99 USD
Regular price Sale price $399.99 USD
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How To Cook Prime Rib

For detailed instructions, read our blog post on how to cook a boneless prime rib (/blogs/the-clever-cleaver/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast) .

This is one of the coolest products Meat N' Bone sells; a 45-60 day Dry Aged Prime Rib. The Prime Rib primal cut is where we find the most tender, flavorful and desirable steaks in a steer/cow. In layman's words, the Prime Rib is where the flavor is at. The Prime Rib is the undisputed KING of large cuts of beef. 

Cook this dry aged prime rib as a roast or cut it into thick ribeye steaks.

About Our Dry Aged Prime Rib Steaks

Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable. These steaks are VERY dry aged. The funk will be strong.

This steak has been dry aged for at-least 45 days, but usually for 55-65 days.

Learn more about our dry aging process here. (/blogs/the-clever-cleaver/what-is-aged-beef-understanding)

What Makes Our Dry Aged Prime Rib Best In Class?

You do not have to look hard enough to find cheaper Prime Rib.  But the devil is in the details. Meat N' Bone carries USDA Prime or Choice but more importantly G1 Certified, Angus Prime Rib wet aged for anywhere between 30-45 days.

You will not only get the beef marbling that comes with the grade of Prime, but you are eating premium beef from Angus steers ("A" maturity), fed with premium grain and pasture. These are steers that weight less than 1,050 lbs. This is "the good stuff" raised and processed in America, aged and cut in Chicago.

It's important to note that marbling is not a driving indicator of tenderness and hence, not all beef that's graded 'Prime' is equal. Learn more about steak marbling here (/blogs/the-clever-cleaver/understainding-beef-marbling-tenderness-indicators) .

Why Weight Ranges?

A Prime Rib is a massive piece of beef. Particularly a bone-in piece. In order to offer a "smaller" piece we must cut the piece in half. Halves will not be exactly equal because a Prime Rib has 7 ribs. So one half will have 4 bones and the other 3 bones. One will weigh slightly more because it has an extra bone but will have a similar amount of beef.

We price the pieces to the lower end of the weight range. So if its a 6-8 lb, we are pricing it at 6 lbs. So while you may be getting the smaller end of the weight, range, you are still getting what you paid for.


(If this is a problem, let us know. You can thaw it in cold water and defrost in 30 minutes).

Our Prime Rib is sourced from the best farms in the MidWest of the US.


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