Olivier's Butchery

Grain Finished - Prime Rib Roast - 21 Days Dry-Aged - Thanksgiving Edition

$144.95 USD

Sale Coming Back Soon

Quantity

At checkout, you will select a pick-up date and time. If you arrive outside of your selected window, your order will not be available for pick-up. After Thursday, November 19th, we are unable to accept any changes or cancellations.

Available pick-up dates (until sold out): Saturday, November 21 – Wednesday, November 25, 2026.

Unseasoned: $28.99/lb, Seasoned: $29.99/lb
- Add $1.00/lb for cradled and tied.
Grade Choice
Premium grass fed, grain finished Black Angus. Non-GMO, no antibiotics, no added hormones.
Classic Seasoning includes: Salt, black pepper, thyme, olive oil and slices of garlic.
1 rib weighs ~2.3 - 2.8 lbs and can usually feed 2-3 people.
Also known as Prime rib, Bone-in Rib Roast, Cote de Boeuf, Bone-in Ribeye
Beautifully marbled and perfectly aged, rich in flavor, juicy, and textured when slow roasted.

Cooking Suggestions

1) Season generously with Kosher Salt and let it rest at room temperature for 30 mins to 1 hour before cooking

2) Preheat oven to 500°F and cook the roast for 15-20 mins

3) Reduce oven to 350°F and finish the roast as follows:
- 2 Ribs: 1 h 15 mins
- 3 Ribs: 1 h 30 mins
- 4 Ribs: 1 h 45 mins
- 5 Ribs: 2 hours
- 6 Ribs: 2 h 15 mins
- 7 Ribs: 2 h 30 mins

Here are the internal temperatures for the different desired doneness:
- Rare: 115°F - 120°F
- Medium - Rare: 120°F - 125°F
- Medium: 130°F - 135°F
- Medium-Well: 140°F - 145°F

4) Let rest out of the oven for 15 to 20 mins

Pick-up Guideline

For the moment, all orders are for pick-up at the shop only.

The Packaging

We vacuum seal every item.

Every vacuum bag is BPA-Free as well as FDA and USDA-Compliant.

You can also use our bags to directly sous-vide and freeze your order.

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