Imported Premium Prime Rib

Per Kilo
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Min 2,000
Same- and
Next-Day Delivery

Imported Premium Prime Rib

Any Cut,
Any Request
Packed How
You Want It

Nothing compares to serving gorgeous roast beef during your holiday dinner. It is one of the most impressive meat cuts and is sure to be a total hit with your guests.

Prime rib or the standing rib roast doesn’t require a lot of preparation because the meat is delicious on its own. Recipes include using different marinades and rubs. But quite frankly, salt and pepper will be more than enough, since the exquisite marbling of the prime rib is full of flavor.

There are two techniques to enhance your prime rib’s flavor, either by using a marinade or rubs. A marinade enhances the meat’s flavor and lets you achieve a moister and more tender interior. Meanwhile, rubs are a mixture of seasonings and other ingredients rubbed and massaged onto your meat’s surface.

Roast beef from prime rib is served in various ways, depending on the temperature and length of cooking time. Using an instant-read thermometer as leave-in thermometers will register about 5° higher. You can also determine how a piece of meat is cooked by looking at the color of its center.

  • Cool red - rare
  • Warm red - medium-rare
  • Warm pink - medium
  • Slightly pink - medium well
  • Little to no pink - well done

TenderBites offers premium meat cuts perfect for festive celebrations or daily meal servings as we accept orders on a per-kilo basis. We follow an “any cut, any request” policy and pack your order in your preferred serving sizes for your convenience.

Make your holidays and celebrations extra special and add the undeniable king of meats to your servings!

Frequently Asked Questions

Frequently Asked Questions

How long should prime rib be out before cooking?
Allow the prime rib to thaw properly and set it at room temperature for at least two hours before you grill it or put it in the oven. The meat should not be cold when you start to cook it.
What cut of steak is prime rib?
Prime rib gets its name since it comes from the primal rib section of a cow. They have 13 ribs on each side, with the first five called the chuck and the middle seven being the prime rib section. The last rib is known as the loin. The whole prime rib section can weigh as much as twenty-five pounds. Because of its size, it is often cut in half, resulting in the chuck and loin ends of your prime rib.
What’s the difference between a chuck and loin?
There are two main differences between these choice cuts: where they are taken from and the amount of fat present. The chuck end is taken from ribs 6-9 and has more fat around and between its central meat. Meanwhile, the loin end is taken from ribs 10-12. The loin is also called the “first cut” and has less fat but has a larger and leaner central eye of meat.
What makes prime rib roast beef special?
Prime ribs have a large eye of meat in their center. Since it is a prime cut, it will have a good amount of intramuscular fat and be surrounded by the spinalis dorsi or the ribeye cap. These additional components make the prime rib tender, juicy, and immensely flavorful than your regular rib roast.

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