Anderson Reserve Grass Fed Angus Beef B/I Prime Rib Roast "5 lbs"

Update 12/27/2017I wrote the original review a year ago today. This year we had to get a ten-pounder because, thankfully, we waited too long to order and the five-pounders were all sold. Once again, we used a reverse sear and the result was beyond perfection. It was fun sending guests off with an extra gift of a generous slice of the leftover prime rib they remembered so well from last year (we saved plenty for ourselves). Bonus: the roasted bones make a killer bone broth. Once again this prime rib roast was the star of the Christmas meal and we will order it again next year -- and the year after that, and on . . . .I was taking a risk getting a grass-fed prime rib for Christmas dinner. I favor grass-fed beef for the health benefits, but it has a reputation (well-earned IMO) for being tough and difficult to cook properly. And I had never bought from Anderson Reserve before. I decided to give it a try, and to offset the lack of bad-for-us, corn-fed fatty goodness with careful attention to preparing the roast. I was happily surprised how well-marbled this was for a grass-fed meat. I thawed it and gave it a generous rub with Maldon salt, then let it sit in the fridge on a rack in the roasting pan, uncovered, for two days. I sprinkled more salt all over on the second day. I know this roast comes aged for 21 days, but this last aging step is supposed to tenderize the meat. I've learned not to worry about "drying out" the meat too much; "moisture" has little to do with water because it comes from the fat rendering as the roast cooks. That is why my go-to expert, J. Kenji López-Alt from the Food Lab at Serious Eats, recommends cooking prime rib on low heat (200-225 degrees F) to medium-rare (130 deg. F); at this temperature, the fat will gently render and make the meat more succulent than if you were to cook its interior only to rare. Using the reverse sear technique is supposed to result in a roast that is perfectly medium rare from edge to edge. A ten-minute sear AFTER a thirty minute rest gives the roast a fabulous browned crust and allows perfect timing for serving, since the roast doesn't need to rest again after the sear. An instant-read thermometer is a must; lorer than 130 degrees internal temperature and the fat will not render, but much higher than that and the fibers will contract and begin to squeeze out juices. My research told me not to expect much in the way of pan juices, so I simmered a soup bone overnight for jus. But I was a little apprehensive when the roasting pan was practically dry except for a few dribbles of fat when the roast was done. I crossed my fingers as I cut into the roast before I brought it to the table. Visually, perfection! Fingers crossed again for the taste. The consensus: best tasting prime rib ever. The recipe (Google it at serious eats food lab) helped of course, but this roast's deliciousness was only because of the most amazing beef ever. There was none of that guilty-pleasure-greasiness that coats the mouth with a corn-fed roast. This was, every bite, a delicate morsel of tender beef that was neither greasy not dry -- and loaded with nutrients. I would never think of getting a prime rib roast anywhere else and I am checking out their other items. Our family has a new Christmas tradition: an Anderson Reserve Grass Fed Bone-In Rib Roast.

Well, I did it again. Purchased a prime rib from a company who says they are going to deliver a quality piece of meat. In the picture of their prime rib it shows fat through out the meat which everyone knows is where the flavor comes from. Their meat is suppose to be marbled and a "prime" cut of meat. Sorry, but mine had no fat or maybe if it did it escaped my eyes except maybe a tiny bit in one place within the whole body of the roast. No real flavor of prime rib just plain old beef that you get with any store bought piece of beef. I am so disappointed. Last year from Loebels of New York I paid over $250 for a 5 pound prime rib and I actually took pictures of the mess that was left after cooking to show them the results for themselves. They apologized and sent a replacement which was better but nothing to write home about. So I declared no more! I will just buy from the grocery store from now on. I would've been buying from my local area but I live in the mountains so my choices are very few for sure. When I lived in Charlotte I had no problems going to Harris Teeters and getting a beautiful Prime Rib roast. Anyway, after seeing their picture by accident I gave in to my better judgement and ordered a 5 lb one.. It looked beautiful out of the oven. Beautiful red/pink color all through it. I just knew this was it. Not so. It was dry, flavorless and tender. Yes, very tender but that was it. No fat, no taste besides an unsatisfying beefy taste, not prime rib quality taste. Even the Au Jus did not help. Anyway, folks its my story and you may get a whole other experience but for me that's it no more online buying of Prime Rib. Good luck if you do choose to purchase as I wish it would have been great for me, especially since this was our Christmas Dinner. :(

Wonderful Christmas dinner prime rib. Lots of flavor and a really top quality and it was a huge hit with our family. The 5 pounder was really 5.8 pounds without the packaging which was really nice. We would definitely buy from then again. It does need to be cooked right, but an internet search for recipes can solve that. We used the 500 degrees for 27 minutes and then you leave it in the oven for 2 hours WITHOUT opening the oven and it was perfectly medium rare to some medium on the outside. There is probably less fat than a corn fed rib, but there was still plenty and lots of flavor. Highly recommended.

definitely not worth the money

It was a gift. Was going to give them wine but they don't drink. They cooked it, ate it and we heard about it for a couple of weeks. They're gourmet cooks so it must have been good. Makes a great thank you gift for those who appreciate good food. Will do it again.

Really excellent. Would highly recommend.

Excellent

Christmas dinner was really special with this absolutely delicious Prime Rib Roast! Very easy to cook. Lots of recipes online, too.