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    Serenity Valley Farms

    Beef Rib Roast (Prime Rib)

    Beef Rib Roast (Prime Rib)

    $79.99 USD
    $79.99 USD
    Sale Sold out
    Shipping calculated at checkout.
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    Pasture-Raised Beef · 21-Day Dry-Aged
    The roast you plan a whole day around.
    Four to seven pounds of standing rib — the same muscle a ribeye comes from, left whole on the bone instead of cut into steaks.
    4–7 LB
    Average roast
    21
    Days dry-aged
    130°F
    Pull it here
    A ribeye that never got cut
    What the bone does
    a boneless roast cooks faster and slices easier, and gives up the two things that make this cut worth the occasion — the bone insulates the meat next to it so the centre stays even, and it carries fat and marrow that render back into the roast as it cooks.
    Here
    we leave it standing on the bone.
    Twenty-one days of dry aging is doing the same work as the low oven, only slower and earlier. On a roast this size that matters more than on a steak, because the middle takes an hour or more to come up and a tough roast has nowhere to hide. Carve it into thick slabs at the table — this is the one cut where the presentation is part of what you paid for.
    From the farm
    There are only two rib roasts on an animal and we sell most of that primal as steaks. When one is listed, it is because we held it back.
    How to cook it
    01
    Salt it a day ahead if you can. Uncovered in the fridge overnight. On a roast this thick, salt needs hours to get past the surface, and the dry surface gives a better crust.
    02
    Out of the fridge early. An hour or two on the counter. A fridge-cold centre means the outside overcooks badly before the middle catches up.
    03
    Low oven first, high heat last. Bring it up slowly at around 250°F, then blast it hot at the very end for the crust. Any hours quoted are an estimate — roast size and shape change everything.
    04
    130°F for medium-rare, then rest thirty minutes. Pull it 5–10 degrees early; a roast this size keeps climbing on the counter. Thirty minutes rest is not optional on a piece this big.
    What you’re getting
    One standing rib roast — about 4 to 7 lb, bone in
    Dry-aged twenty-one days — three weeks of enzyme work before it was ever cut
    Pasture-raised — no antibiotics, no added hormones
    Raised in Monticello, Kentucky — USDA inspected · EST. 48210
    Who vouches for us
    Homegrown By Heroes
    Homegrown By Heroes
    Farmer veteran certified
    Weston A. Price Foundation
    Weston A. Price
    Wise Traditions listed
    Kentucky Proud
    Kentucky Proud
    KY Dept. of Agriculture
    Appalachia Proud
    Appalachia Proud
    Mountains to Market
    USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

    Shipping & delivery

    Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

    Shipping is priced by region and free above a threshold that depends on your state. Your exact rate is calculated at checkout.

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    We ship to the 48 contiguous states. Not currently to AK or HI.

    Our guarantee

    If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

    Read the full guarantee

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    • The Best Tasting Meat

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      "The best tasting beef, pork, and chicken products in Kentucky!
      So much better than store bought."
      — William L., Google Review

    • Awesome!!!

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      "Awesome place to get meats & eggs — really good quality meats.
      Bob & Colleen have the best stuff around. Highly recommend!"
      — Don, Google Review

    • Beautiful!

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      "The meat is beautiful, absolutely love it — I'll be ordering again soon."
      — Brandi H., Google Review