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Standing Stone Rib Roast, AGA Certified Grass-Fed
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 Rib Roast (Prime Rib) | AGA Certified Grass-Fed The Holiday Centerpiece — Dramatic, Decadent, and Flavor-Forward. This is the roast that defines celebration. Sourced from our partners at North Georgia Meat Company (NGM), the Standing Rib Roast (commonly known as Prime Rib) is essentially a row of Ribeye steaks left intact on the bone. By roasting it whole, the bones insulate the meat, creating a level of juiciness and flavor depth that individual steaks simply cannot match. Our grass-fed version features a distinct, mineral-rich fat cap that bastes the meat as it renders, delivering a clean, robust beefiness that is far superior to standard grain-fed roasts.
Why It’s a Staple: It is the ultimate "presentation" cut. Bringing a bone-in roast to the table is an event in itself. It feeds a crowd effortlessly and offers a variety of textures—from the seasoned, crusty outside to the meltingly tender, pink center.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Standing Rib Roast (Bone-In, Chine Removed)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 4.0 - 5.0 lbs (3-Bone Roast)
🔥 The Chef’s Method: This is a large cut; low heat is your friend to prevent a gray ring.
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The Temper: Let the roast sit at room temperature for at least 2 hours before cooking. This ensures even cooking.
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The Reverse Sear: Roast low and slow (250°F) until the internal temp reaches 115-120°F.
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The Crust: Remove from oven, crank heat to 500°F (or use broiler), and blast it for 10 minutes to crisp the fat.
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Target Temp: Medium-Rare (130°F) after resting. Rest for at least 20 minutes before carving.
Standing Stone Rib Roast (Prime Rib) | AGA Certified Grass-Fed The Holiday Centerpiece — Dramatic, Decadent, and Flavor-Forward. This is the roast that defines celebration. Sourced from our partners at North Georgia Meat Company (NGM), the Standing Rib Roast (commonly known as Prime Rib) is essentially a row of Ribeye steaks left intact on the bone. By roasting it whole, the bones insulate the meat, creating a level of juiciness and flavor depth that individual steaks simply cannot match. Our grass-fed version features a distinct, mineral-rich fat cap that bastes the meat as it renders, delivering a clean, robust beefiness that is far superior to standard grain-fed roasts.
Why It’s a Staple: It is the ultimate "presentation" cut. Bringing a bone-in roast to the table is an event in itself. It feeds a crowd effortlessly and offers a variety of textures—from the seasoned, crusty outside to the meltingly tender, pink center.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Standing Rib Roast (Bone-In, Chine Removed)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 4.0 - 5.0 lbs (3-Bone Roast)
🔥 The Chef’s Method: This is a large cut; low heat is your friend to prevent a gray ring.
-
The Temper: Let the roast sit at room temperature for at least 2 hours before cooking. This ensures even cooking.
-
The Reverse Sear: Roast low and slow (250°F) until the internal temp reaches 115-120°F.
-
The Crust: Remove from oven, crank heat to 500°F (or use broiler), and blast it for 10 minutes to crisp the fat.
-
Target Temp: Medium-Rare (130°F) after resting. Rest for at least 20 minutes before carving.