Dry Aged Prime Rib Roast - Bone In
"The ultimate centrepiece for your dinner table.”
Quick Facts
Origin: Canada
Aging: Dry-aged 30+ days
Grade: Canadian Prime
Bone: Bone-in
Tips From the Butcher
Dry aging concentrates flavour and tenderizes the beef. Season simply, roast low and slow, and rest 15-20 minutes. The nutty, beefy depth speaks for itself.
Storage & Freshness
Refrigerate upon delivery and use within 3-5 days. For longer storage, keep vacuum-sealed and freeze for up to 12 months. Thaw overnight in the refrigerator.
Preferred Preparation
Preheat oven to 450°F, sear the roast, then reduce to 325°F and cook until the internal temperature reaches your preferred doneness. Rest 15-20 minutes before carving.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Dry Aged Prime Rib Roast - Bone In
Dry Aged Prime Rib Roast - Bone In
"The ultimate centrepiece for your dinner table.”
Quick Facts
Origin: Canada
Aging: Dry-aged 30+ days
Grade: Canadian Prime
Bone: Bone-in
Tips From the Butcher
Dry aging concentrates flavour and tenderizes the beef. Season simply, roast low and slow, and rest 15-20 minutes. The nutty, beefy depth speaks for itself.
Storage & Freshness
Refrigerate upon delivery and use within 3-5 days. For longer storage, keep vacuum-sealed and freeze for up to 12 months. Thaw overnight in the refrigerator.
Preferred Preparation
Preheat oven to 450°F, sear the roast, then reduce to 325°F and cook until the internal temperature reaches your preferred doneness. Rest 15-20 minutes before carving.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
"The ultimate centrepiece for your dinner table.”
Quick Facts
Origin: Canada
Aging: Dry-aged 30+ days
Grade: Canadian Prime
Bone: Bone-in
Tips From the Butcher
Dry aging concentrates flavour and tenderizes the beef. Season simply, roast low and slow, and rest 15-20 minutes. The nutty, beefy depth speaks for itself.
Storage & Freshness
Refrigerate upon delivery and use within 3-5 days. For longer storage, keep vacuum-sealed and freeze for up to 12 months. Thaw overnight in the refrigerator.
Preferred Preparation
Preheat oven to 450°F, sear the roast, then reduce to 325°F and cook until the internal temperature reaches your preferred doneness. Rest 15-20 minutes before carving.
