Midwestern Dry Aged Prime Rib Roast
There isn't much to say much about the Prime Rib as it's currently the most popular and well known of the great cuts for roasting (alternates are Club Roast, Filet Roast and Ribeye Roast). Dry aged, the tenderness and flavor are unsurpassed, and the presentation of the cooked Prime Rib is nothing short of dramatic. As with the other Midwestern cuts, the diameter (eye) will be larger than the California Reserve counterpart and this will come into play when figuring quantity.
With the Midwestern Prime Rib, I figure between 1 pound and 1 1/2 pounds per required serving. The reason for this in the length of the roast in relation to its weight - having a wider 'eye' means that the roast will be shorter in length, which cuts down on how many slices you're able to cut it into. For this reason it's difficult to get a smaller portion per serving, so it's safer to assume a slightly higher overall weight per serving.
USDA PRIME: these roasts are graded USDA Prime, the top tier of quality in the US.
ANGUS CATTLE: these Rib Roasts come from Angus Cattle, raised in the Midwest.
SHIP FROZEN: Flash frozen after being processed, these roasts will be safe for an additional 6-7months in your freezer, or 4-5days in your refrigerator once thawed.
DRY AGED: Before cutting into roasts, these ribs were Dry Aged for 30-35days.