Bone-In Prime Rib Roast: RWA Grass Fed Beef

Bone-In Prime Rib Roast | RWA Grass-Fed Canadian Angus | 6 Sizes | Beretta Farms

The centrepiece roast. A bone-in prime rib from 100% Canadian Grass Fed Premium Angus cattle raised without antibiotics, hormones, or steroids — grain-finished for maximum marbling, aged 21 days, and delivered frozen ready to thaw and roast. This is the cut for Christmas dinner, anniversary dinners, and any occasion where the roast is the whole event.

Six sizes from 1.5 kg to 4.5 kg. Feeds 2 to 13 adults.

Why Bone-In

The bone does three things during a roast that boneless can't replicate. It acts as a natural roasting rack, lifting the meat off the pan and allowing heat to circulate underneath. It insulates the meat nearest the rib, slowing the cook in the centre and producing a more gradual temperature gradient — which means more of the roast stays at the ideal medium-rare temperature. And it contributes collagen and marrow to the drippings, producing the richest possible base for a pan jus or Yorkshire pudding batter.

A boneless prime rib is easier to carve. A bone-in prime rib is better to eat.

How to Roast a Bone-In Prime Rib

This is a roast that rewards preparation and patience. The reverse sear method produces the most consistent result at every size.

Thaw: Defrost in the fridge — allow 24 hours per 2 kg of weight. Do not rush this in cold water; a slow fridge thaw preserves the texture.

Prep: Remove from the fridge 1–2 hours before cooking. Pat completely dry. Season generously all over with kosher salt, cracked pepper, and a light coat of oil or softened butter. For best results, season the night before and leave uncovered in the fridge — the dry surface browns dramatically better.

Reverse Sear (recommended): Preheat oven to 250°F (120°C). Place bone-side down on a rack in a roasting pan. Cook until the internal temperature of the thickest part reaches 120°F (49°C) for medium-rare — approximately 3–4 hours for a 2.5 kg roast, longer for larger sizes. Remove from oven and rest uncovered for at least 30 minutes. Then blast in a 500°F (260°C) oven for 10–15 minutes until the exterior is deeply browned and crusted. Rest 15 minutes before carving.

Target Internal Temperatures:

Carve: Remove the bones first by cutting along the rib bones — they lift away cleanly. Then slice the roast to desired thickness. The bones are worth keeping: they reheat beautifully on the grill or in the oven the next day.

Size Guide:

Product Details:

• 6 sizes available | 1.5 kg to 4.5 kg
• 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
• Raised without antibiotics, hormones, or steroids
• Aged 21 days | Ships frozen | Delivered to your door

Our RWA Grass-Fed Beef Standards:

• Raised without antibiotics, hormones, or steroids
• 100% Canadian Angus — born, raised, and finished in Canada
• Raised on grass, finished on grain | No GMOs in feed
• Traceable back to the farm of origin
• Humanely raised
• Sustainable program from conception to consumption

Beretta's Grass Fed Beef Bone-In Prime Rib is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton.