Title
Standing Stone American Wagyu Prime Rib Roast
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 Prime Rib Roast (Avg Weight 5.0 - 6.0 lbs / 3-Bone Roast)
The "King of Roasts" — The Ultimate Holiday Centerpiece. This is the roast that defines Christmas dinner and special occasions. Sourced from our partners at North Georgia Meat Company (NGM), the Prime Rib is essentially a rack of Ribeye steaks left intact on the bone. It offers the same legendary flavor profile as the Ribeye—rich, buttery, and bold—but the roasting process creates a different textural experience. In our American Wagyu version, the heavy marbling is the game-changer. As the roast cooks slowly, the intramuscular fat renders and bastes the meat from the inside out, while the exterior fat cap crisps up to create a savory, salty crust.
Why It’s a Staple: It is the most impressive dish you can put on a table. The bones insulate the meat during cooking, ensuring the beef remains juicy, while providing a dramatic presentation when carved. Because of the high fat content, it yields incredible drippings that make for a world-class Au Jus or Yorkshire Pudding.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Bone-In Rib Roast (Prime Rib)
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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 5.0 - 6.0 lbs (Feeds 4-6 people)
💡 The Chef’s Method: The "Reverse Sear" guarantees edge-to-edge pink.
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The Prep: Salting the roast the night before (dry brining) is highly recommended. Leave it uncovered in the fridge to dry out the surface for a better crust.
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The Cook (Low): Roast at a low temperature (250°F) until the internal temperature reaches 118°F. This takes time, but ensures the meat cooks evenly without gray bands.
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The Rest: Take it out and let it rest for 20-30 minutes. The temp will rise slightly.
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The Blast: Crank your oven to its highest setting (500°F+). Put the roast back in for 6-10 minutes just to brown the outside. Watch it like a hawk so the herbs don't burn.
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Target Temp: Medium-Rare (130°F). Slice between the bones for huge, bone-in cuts, or remove the bones and slice thin.
Standing Stone American Wagyu Prime Rib Roast (Avg Weight 5.0 - 6.0 lbs / 3-Bone Roast)
The "King of Roasts" — The Ultimate Holiday Centerpiece. This is the roast that defines Christmas dinner and special occasions. Sourced from our partners at North Georgia Meat Company (NGM), the Prime Rib is essentially a rack of Ribeye steaks left intact on the bone. It offers the same legendary flavor profile as the Ribeye—rich, buttery, and bold—but the roasting process creates a different textural experience. In our American Wagyu version, the heavy marbling is the game-changer. As the roast cooks slowly, the intramuscular fat renders and bastes the meat from the inside out, while the exterior fat cap crisps up to create a savory, salty crust.
Why It’s a Staple: It is the most impressive dish you can put on a table. The bones insulate the meat during cooking, ensuring the beef remains juicy, while providing a dramatic presentation when carved. Because of the high fat content, it yields incredible drippings that make for a world-class Au Jus or Yorkshire Pudding.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Bone-In Rib Roast (Prime Rib)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 5.0 - 6.0 lbs (Feeds 4-6 people)
💡 The Chef’s Method: The "Reverse Sear" guarantees edge-to-edge pink.
-
The Prep: Salting the roast the night before (dry brining) is highly recommended. Leave it uncovered in the fridge to dry out the surface for a better crust.
-
The Cook (Low): Roast at a low temperature (250°F) until the internal temperature reaches 118°F. This takes time, but ensures the meat cooks evenly without gray bands.
-
The Rest: Take it out and let it rest for 20-30 minutes. The temp will rise slightly.
-
The Blast: Crank your oven to its highest setting (500°F+). Put the roast back in for 6-10 minutes just to brown the outside. Watch it like a hawk so the herbs don't burn.
-
Target Temp: Medium-Rare (130°F). Slice between the bones for huge, bone-in cuts, or remove the bones and slice thin.