Prime Bone-In Rib Roast

Why is prime rib so expensive?

Prime rib is comparatively expensive because it’s a highly desirable, highly delectable cut of meat that’s known for being very juicy, flavorful, and tender. It’s also a case of supply and demand—prime rib roasts are much more limited in number, while individually cut ribeye steaks are more plentiful.

Can you cut prime rib into ribeye steaks?

A prime rib can be cut into ribeye steaks. In fact, whether that cut is roasted and served whole or cut into steaks and then cooked forms the primary difference between prime rib and ribeye.

Is prime rib the best cut of steak?

Prime rib is definitely considered one of the best cuts of steak due to its incredible texture and flavor. It’s popular around the holidays, both by top chefs at steakhouses and by home cooks eager to feed their loved ones something special.

Plan about one pound per person for bone-in prime rib, or roughly two servings per rib bone. A 4-bone roast serves 6 to 8 guests. Allen Brothers offers multiple sizes so you can match the roast to your table.

They are the same cut. "Prime rib" is the traditional name for a bone-in rib roast and does not necessarily refer to USDA Prime grade. When you order a USDA Prime rib roast from Allen Brothers, you get both: the classic cut and the highest USDA grade.

Bone-in is the traditional choice. The bones insulate the meat for more even cooking, act as a natural rack, and add subtle flavor. Allen Brothers also offers a boned-and-tied option that combines bone flavor with easier carving.

USDA Prime represents the top 2 to 3% of all graded beef with significantly more marbling than Choice. In slow-roasted cuts like rib roast, this extra marbling produces a noticeably juicier, more tender, and more flavorful result.

For holidays and special occasions, order at least one week in advance to secure your preferred size. Your roast arrives frozen and vacuum-sealed so you can order well ahead and store until ready to cook.