Thanksgiving
Cook a Wagyu Prime Rib
Thaw, salt, and slow-roast the 3-bone prime rib, then brown the fat cap. A thermometer, not the clock.
Orders for the 3-bone prime rib placed through Monday, November 16, 2026 Central Time are scheduled to arrive by Tuesday, November 24. Shipping is calculated at checkout.
The roast
This is a bone-in prime rib with three bones, averaging 8–12 pounds, for six to ten people. It is sold in Gold, Kuro, and Platinum. It is a whole roast, not a half.
Salt is the seasoning. Herbs are optional. The marbling bastes the meat from the inside if you cook it low and do not rush the rest.
Time and temperature
Thaw it in the refrigerator. A roast this size needs days, not an evening. See the thawing guide. Salt it the day before, uncovered, so the surface dries.
Roast at 250°F until a thermometer in the center of the eye — not touching bone — reads 115–120°F for a medium-rare finish after the browning and the rest, landing around 130–135°F. For the USDA whole-cut minimum of 145°F, take it higher, closer to 130°F in the oven, and let the hot finish and the rest carry it the rest of the way.
An 8–12 pound roast at 250°F often takes somewhere in the range of 3–5 hours before the browning. That range is a planning number, not a promise. Start checking early. The thermometer decides.
Shipping is calculated at checkout. We ship FedEx or UPS inside the continental United States, in an insulated box with dry ice or gel packs. Processing takes up to 7 business days before the tracking email, so order the roast with that in mind.
The method
Step 1
Thaw it in the refrigerator
Leave the wrapped roast on a tray on the bottom shelf. Give an 8–12 pound prime rib at least three days, and four is safer. Do not thaw it on the counter.
Step 2
Salt it the day before
Unwrap it, pat it dry, and salt the whole surface, including the bones. Set it uncovered on a rack in the refrigerator overnight.
Step 3
Roast at 250°F
Fat cap up, bones down. Roast until the center of the eye reads 115–120°F for medium-rare service, or higher if you want the USDA 145°F finish. Do not trust a pop-up timer.
Step 4
Rest, then brown
Rest the roast 20–30 minutes, loosely tented. Heat the oven to 500°F and return the roast for about 6–10 minutes, until the fat cap is browned. You can also sear the fat cap in a pan with a spoon of beef tallow.
Step 5
Rest again and carve
Rest another 10 minutes. Slice the eye, or cut between the bones. Serve the bones. The juices on the board are the sauce.
Questions
How many people does the 3-bone prime rib feed?
Six to ten, from a roast that averages 8–12 pounds. It is one centerpiece, not a stack of steaks.
What temperature should prime rib be?
We take it to a medium-rare center, about 130–135°F after the rest. USDA’s minimum for a whole-muscle roast is 145°F with a 3-minute rest.
Can I cook it the day it arrives?
Only if it is already thawed. A frozen 8–12 pound roast needs at least three days in the refrigerator. Build that into the week of the dinner.
The cuts
- Prime Rib (3-Bone)From $360
- Beef Tallow 11 oz$13.99
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