Ranching
USDA Choice & Prime
USDA Choice & PrimeBone-in Prime Rib
From $219.00
Double R Ranch · USDA Choice & Prime
Make a splash at your dining room table with a bone-in Double R Ranch prime rib roast. Sometimes called a standing rib roast, ours are cut from the highly marbled section of the ri…
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100% US Raised
Family-Owned &Operated
Wet-Aged For21+ Days
Make a splash at your dining room table with a bone-in Double R Ranch prime rib roast. Sometimes called a standing rib roast, ours are cut from the highly marbled section of the ribeye. Leaving the rib bones in place makes for a classic presentation, The bones insulate the savory beef from the heat of the oven so meat surrounding the bones cooks slower, leaving those sections extra juicy and tender. Each roast is tied with butcher’s twine for a wonderful, handcrafted aesthetic and more consistent cooking.
Average weights:
3 bone - 7 lbs.
4 bone - 9 lbs.
This is a natural product and weights can vary by +/- 0.75 pounds.
Please note: "prime rib" is the common name for a rib roast. The grade of this item is USDA Choice.
Thaw under refrigeration, pat dry, and season generously before cooking. Sear over high heat, then finish gently until the center reaches your preferred temperature.
Rest steaks for 5 to 10 minutes before slicing. For thicker cuts, use a thermometer and pull from heat a few degrees early so carryover cooking finishes the job.
Snake River Farms American Wagyu is selected for rich marbling, tenderness, and a deep beef flavor. Gold Grade offers the highest marbling level, while Black Grade balances richness with a familiar steakhouse profile.
Each cut is wet-aged and hand-trimmed to highlight the eating quality of the beef.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
Ranching
Cattle Feeding
Beef ProcessingLoin
The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks.
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Frequently Asked Questions
Where does filet mignon come from?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
How to cook filet mignon
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Best oil for searing steak
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Does the filet mignon have a lot of marbling?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Where is the filet mignon located?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Why is filet mignon steak so tender?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.