USDA Choice Prime Rib (Côte de boeuf)

₱ 2,285 /kg

USDA Choice Prime Rib is a bone-in rib of beef (côte de boeuf) sourced from the primal rib section—one of the nine fundamental cuts of beef. Commonly referred to as a standing rib roast or prime rib, this cut is traditionally cooked upright on the rib bones, allowing for even roasting without direct contact of the meat with the pan. This bone-in ribeye roast delivers an exceptional balance of tenderness, juiciness, and beefy depth of flavor.

Product Details

Type: Bone-in rib roast (standing rib roast)
Source: Primal rib section
Packaging & Delivery: Vacuum-packed per piece (950g-1 kg), delivered frozen across Metro Manila, or for pickup in Makati, Philippines.
Preparation Methods: Ideal for slow roasting with dry heat or grilling. Best results are achieved when seasoned with salt and herbs prior to cooking.

Why Choose USDA Choice Prime Rib

Certified USDA Choice grade for consistent quality and flavor without the premium price.
Cut from the premium primal rib, known for its tenderness and marbling.
Ideal for roasting, grilling, or special occasion feasts.
Naturally rich in flavor—no added solutions or preservatives.
USDA Choice grade is the second-highest grade of American beef. It offers slightly less intramuscular fat than USDA Prime but retains the same superior taste and tenderness when cooked properly.

🥩 How to Cook Prime Rib

Bring out the best in your prime rib with this simple yet refined method that delivers a tender, restaurant-quality roast every time.

1. Thawing

Remove the prime rib from its packaging and place it in a shallow dish. Cover lightly with cling film and let it thaw slowly in the refrigerator for about 6 hours (or overnight for larger cuts). This gentle process preserves texture and flavor integrity while ensuring safety.

2. Prepping

Preheat your oven to 260°C (500°F) to set an ideal searing environment. Pat the meat dry, then season generously with coarse salt, freshly cracked pepper, or your favorite gourmet rub. Add herbs like rosemary or thyme for an aromatic finish.

3. Searing

Put the roast in the oven on the rack inside, fat side up. Roast for 20 minutes at high heat to achieve a golden crust and to seal in the juices.

4. Resting

Once seared, turn off the oven and keep the door closed. Allow the roast to rest in the residual heat for 2 hours. This gentle finish ensures even cooking from edge to center, giving a tender, pink interior.

5. Serving

Remove the roast from the oven, let it sit for 10 minutes, then carve against the grain into thick, juicy slices. Serve immediately to savor the full, buttery texture and deep flavor of your perfectly cooked prime rib.

Pro Tip: Pair with a side of roasted garlic mashed potatoes, roasted vegetables, or a classic red wine jus to complete the gourmet experience.

Frozen prime rib

Average Nutritional Values (serving size 100g)	Per 100 g
Calories	187	*
Total Fat	11 g	14%
Saturated Fat	4.4 g	22%
Cholesterol	0.064 g	21%
Total Carbohydrates	1.8 g	1%
Dietary Fiber	0 g	0%
Sugars	0 g
Protein	19 g	38%
Sodium	0.088	4%
Iron	15%
Potassium	8%

*Percent values are based on a 2000-calorie diet.

USA

Storage & Shelf Life

Refrigerator: Up to 24 hours in a covered dish.
Chiller Compartment: Up to 3 days.
Freezer (-18°C): Store until the date indicated on the packaging to maintain optimal flavor and freshness.

*Do not refreeze thawed meat.