The Rib Roast is cut from the Rib section, which comprises ribs six through twelve of the animal. This popular cut is a cornerstone of weddings, family gatherings, and carving stations across the country. And while all Rib Roasts are colloquially referred to as "Prime Rib," not all are USDA rated Prime. We, of course, make sure that each and every Rib Roast we sell is USDA rated Prime. We wet age our Rib Roasts for 25 days, remove the bones, and net it, so you can easily cook up this flavorful and tender cut. We will sous vide your steaks to 130 degrees and all you need to do is ensure they are at room temp and sear them on a hot skillet or open flame like you mean business. Times to sear can be found in the FAQ section of our site in order to reach your desired temperature.