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.

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.

Great roast. Would have like a little more of the fat cap left on for drippings to make gravy, but it was still very tender and juicy. Will definitely buy more in the future.

This was probably the best Prime Rib I have ever had. I sous vide it with a generous herb/butter rub and then seared it in a 500 deg oven for 20 minutes. Everyone at the table said it was the best they ever had.

This is a very tasty and healthy meat as compared to meat from the average supermarket. I love the flavor which is hard to explain unless you taste it for yourself. It was definitely worth the extra money.

Really excellent. Would highly recommend.

Very moist and great flavor. Looking forward to next Christmas to eat it again.

It was ok but I think prime was over rated