Prime Rib Roast

Certified Black Angus prime rib roast, dry-aged 40 days and cut to the number of bones you want.

$199.95 4 to 5 lb up to 12 to 13 lb

$39.99 per lb ($8.15/100g).

Same-day delivery across TorontoWithin about 25 km of our shops, order by 1pm.

Pickup at both shopsYonge Street and Vaughan Road.

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About our prime rib roast

Prime rib comes from the same section of the rib as ribeye, but is left whole and on the bone. We dry-age ours for 40 days and cut it to the number of bones you need.

Certified Black Angus, raised in Grey County, Ontario
Raised without added hormones or antibiotics
Dry-aged 40 days for deeper flavour
Bone-in, which keeps the roast moist

Storage and freshness: Arrives fresh, never frozen. Keep refrigerated and cook within 3 to 4 days, or freeze for up to 3 months.

Frequently Asked Questions

How many people does each size feed?

Count roughly two people per bone. A 4 to 5 lb roast is two bones and feeds four to five, and a 12 to 13 lb roast is six bones and feeds twelve or more. Order a size up if you want leftovers.

Can I get a custom thickness or weight?

Yes. Add a note at checkout or call the shop, and we'll cut it the way you want it.

How do I cook a prime rib roast?

Season it, start at 400F for half an hour, then drop to 350F. A 4 to 6 lb roast takes about an hour to rare, 6 to 8 lbs about two hours, and 10 to 12 lbs about three. Pull it at 120 to 125F for rare, or 130 to 135F for medium rare, and rest it before carving.