Prime Rib Roast

Standing rib roast · Fore rib (UK) — from the Rib primal.

The whole rib primal roasted as one magnificent joint. “Prime rib” refers to the cut, not the USDA grade — a standing rib roast can be Choice, Prime, or Wagyu. Slow-roasted and carved to order, it remains the definitive holiday and carvery centerpiece.

What It's Called

• United States: Prime rib, Standing rib roast, Rib roast
• Australia: Standing rib roast, Rib roast on the bone
• United Kingdom: Fore rib, Rib of beef

How to Cook It

• Slow roast: 250°F / 120°C to 118°F internal, rest, then blast for crust.
• Salt-crust / herb-crust: Classic carvery presentation.
• Au jus + Yorkshire: The traditional service — save every drop of drippings.

Signature Dishes

Holiday roasts, Sunday roast / carvery, Prime rib night, French dip (leftovers)

Order by bone count and grade; bone-in for presentation, boneless for yield. Book holiday volume early — December supply tightens every year.

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