Title
Standing Stone American Wagyu Boneless Prime Rib
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Boneless Ribeye Roast (Prime Rib) (Avg Weight 4.0 - 5.0 lbs)
The "Carver’s Dream" — Maximum Yield, Effortless Elegance. This is the roast for the host who wants the glory of a Prime Rib without the hassle of carving around bones. Sourced from our partners at North Georgia Meat Company (NGM), this is the heart of the Ribeye loin, trimmed and tied into a perfect cylinder. While the bone-in version is classic, the boneless roast offers a sophisticated advantage: seasoning covers the entire exterior, creating a 360-degree crust. In our American Wagyu version, the absence of the bone is compensated by the intense internal marbling. The fat renders as it roasts, basting the meat from the inside out to ensure it remains just as juicy as its bone-in counterpart.
Why It’s a Staple: It is the most user-friendly centerpiece you can buy. Because there are no bones to navigate, carving is seamless—you get perfect, uniform slices from end to end with zero waste. It offers the same rich, buttery flavor as the Ribeye steak, but in a format that feeds the whole table.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Boneless Rib Roast (Ribeye Roast)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 4.0 - 5.0 lbs (Feeds 4-6 people)
💡 The Chef’s Method: Tie it up and slow it down.
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The Shape: Ensure the roast is tied with butcher's twine at 1-inch intervals. This keeps it round and ensures it cooks evenly.
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The Seasoning: Because there is no bone shielding the meat, you can (and should) season the entire surface heavily with salt and herbs.
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The Cook: Use the "Reverse Sear." Roast at 250°F until the internal temp is 115°F - 118°F.
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The Rest: Rest for 20-30 minutes. This is non-negotiable for retaining juices.
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The Sear: Blast it in a 500°F oven (or sear in a hot pan) for just 5-8 minutes to brown the crust right before serving.
-
Target Temp: Medium-Rare (130°F). Slice thick for a "Prime Rib" feel, or thin for a delicate roast beef experience.
Standing Stone American Wagyu Boneless Ribeye Roast (Prime Rib) (Avg Weight 4.0 - 5.0 lbs)
The "Carver’s Dream" — Maximum Yield, Effortless Elegance. This is the roast for the host who wants the glory of a Prime Rib without the hassle of carving around bones. Sourced from our partners at North Georgia Meat Company (NGM), this is the heart of the Ribeye loin, trimmed and tied into a perfect cylinder. While the bone-in version is classic, the boneless roast offers a sophisticated advantage: seasoning covers the entire exterior, creating a 360-degree crust. In our American Wagyu version, the absence of the bone is compensated by the intense internal marbling. The fat renders as it roasts, basting the meat from the inside out to ensure it remains just as juicy as its bone-in counterpart.
Why It’s a Staple: It is the most user-friendly centerpiece you can buy. Because there are no bones to navigate, carving is seamless—you get perfect, uniform slices from end to end with zero waste. It offers the same rich, buttery flavor as the Ribeye steak, but in a format that feeds the whole table.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Boneless Rib Roast (Ribeye Roast)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 4.0 - 5.0 lbs (Feeds 4-6 people)
💡 The Chef’s Method: Tie it up and slow it down.
-
The Shape: Ensure the roast is tied with butcher's twine at 1-inch intervals. This keeps it round and ensures it cooks evenly.
-
The Seasoning: Because there is no bone shielding the meat, you can (and should) season the entire surface heavily with salt and herbs.
-
The Cook: Use the "Reverse Sear." Roast at 250°F until the internal temp is 115°F - 118°F.
-
The Rest: Rest for 20-30 minutes. This is non-negotiable for retaining juices.
-
The Sear: Blast it in a 500°F oven (or sear in a hot pan) for just 5-8 minutes to brown the crust right before serving.
-
Target Temp: Medium-Rare (130°F). Slice thick for a "Prime Rib" feel, or thin for a delicate roast beef experience.