Olivier's Butchery
Grain Finished - Prime Rib Roast - 21 Days Dry-Aged - Holiday Edition
Grain Finished - Prime Rib Roast - 21 Days Dry-Aged - Holiday Edition
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Prices displayed are weight-based estimates. At checkout, you will select a pickup date (December 19th-24th, 26th-31st) and pay an approximately 50% non-refundable deposit. All orders are cut to our best estimate; you’ll pay the balance at pickup.
After Friday, December 18th, we are unable to accept any changes or cancellations. We will be closed December 25th, and open from 10 am - 3pm on December 31st.
- Unseasoned: $29.99/lb, Seasoned: $30.99/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
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
Pick-up Guideline
For the moment, all orders are for pick-up at the shop only.
The Packaging
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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