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80 oz Bone-In Prime Rib Roast

Sale price $165.00

The crown jewel of beef cuts, our 80 oz Bone-In Prime Rib Roast delivers unmatched tenderness, rich marbling, and deep, buttery flavor in every slice. Cut from the rib primal and expertly trimmed, this roast is perfect for holiday feasts or elevated Sunday dinners. Whether oven-roasted to a perfect medium-rare or reverse-seared for a crusty finish, the Prime Rib is sure to leave your dinner guests satisfied. Plan on feeding approximately 4 guests per roast.

  • Average weight: 80 oz (5 lbs)
  • USDA Choice
  • Humanely Raised
  • Dry-Aged 10-14 Days
  • Utah born, raised, & harvested
Loading image: Logos of 'Utah's Own', 'USDA Choice', and 'Dry Aged 10-14 Days' on a white background Logos of 'Utah's Own', 'USDA Choice', and 'Dry Aged 10-14 Days' on a white background
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FAQs

Does ZF beef contain artificial ingredients?

No, our beef is 100% natural and contains zero artificial ingredients.

Why isn't the beef bright red?

We do not utilize carbon monoxide (or any chemicals / artificial colorings) in the vacuum sealing process , which results in a slightly less red color while the beef is INSIDE the packaging. Rest assured, your beef is FRESH. Once exposed to oxygen, the beef will return to a red color.

My beef arrived cold but not frozen. Is it safe to eat?

Yes, if your beef arrives cold, then it is FRESH and 100% safe to eat.

ZF Buy-Back Guarantee

We stand behind the quality of our beef. If you're not completely satisfied with your purchase, we'll make it right — no questions asked. Simply contact us within 7 days of delivery, and we’ll offer a full refund or product replacement.

Dry-Aged Beef: Preferred by Chefs, Beef Lovers, & Steakhouses

Natural Process: Carcasses are hung in a temperature & humidity controlled environment for 10-14 days. This expensive process results in major weight loss of the beef carcass but yields unmatched culinary benefits.

Enzymatic breakdown: Over time, natural enzymes tenderize the muscle fibers, resulting in a more buttery, melt-in-your-mouth texture. The muscle becomes less chewy and easier to cut through.

Crust Development: The moisture loss from dry aging allows you to form a spectacular crust on your steaks like you would expect from a high-end steakhouse.


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