Description
Bone-In Prime Rib – Emperor’s Cut
Experience the epitome of luxury with our American Akaushi Wagyu Bone-In Prime Rib. Renowned for its exceptional marbling and rich, buttery texture, this cut offers a truly unforgettable steakhouse experience. Raised from American Akaushi Wagyu cattle, which are carefully raised to ensure the highest quality, this prime rib combines the best of both Japanese and American beef traditions. Perfect for special occasions or a gourmet meal at home, this cut of meat is sure to impress.
Why Choose American Akaushi Wagyu Bone-In Prime Rib?
The bone-in prime rib stands apart because of its incredible marbling, with the bone imparting flavor as it cooks. As the fat melts throughout the meat, it infuses the rib with a rich, juicy flavor that’s tender and buttery. The high level of marbling is what makes Akaushi Wagyu so special—every bite is a perfect balance of flavor and texture. Whether you’re roasting, grilling, or slow-cooking, this premium prime rib will deliver a melt-in-your-mouth experience.
The Best Prime Rib, Perfectly Cooked.
Cooking a prime rib is a true art. This cut is ideal for slow roasting to allow the fat to render and create a perfectly tender roast. The marbling ensures that even a medium roast will result in a juicy, flavorful prime rib, unlike anything you’ve had before. When cooked low and slow, the prime rib becomes rich, succulent, and full of flavor. For the best results, use a meat thermometer and allow the roast to rest before slicing to lock in the juices.
Why Akaushi Wagyu Makes a Difference.
Akaushi Wagyu is known for its superior quality and marbling. The Bone-In Prime Rib is a testament to the skillful breeding and care of the cattle. The meat’s rich marbling is ideal for roasting, making this cut a perfect choice for those seeking a premium prime rib roast. Whether you’re preparing it for a holiday meal or a special dinner with family and friends, the American Akaushi Wagyu Prime Rib will elevate any occasion.
Order Your Bone-in Prime Rib from Hook and Cleaver Ranch Today.
If you’re ready to take your steak game to the next level, the bone-in prime rib is the ultimate choice. Order now and experience the extraordinary tenderness and flavor of this premium cut.
A true centerpiece for any special occasion! The Akaushi Wagyu Prime Rib Roast is a luxurious and highly prized cut of beef from the known for its exceptional marbling and rich flavor making it a popular choice for special occasions. Akaushi Prime Rib Roast exemplifies the pinnacle of beef quality, making it a prized choice for those looking to indulge in top-tier Wagyu beef.
Instructions:
1. Prep the Roast:
- Remove the roast from the refrigerator at least 1-2 hours before cooking to bring it to room temperature. This ensures more even cooking.
2. Season the Roast:
- Preheat the oven to 500°F (260°C).
- Rub the roast with olive oil to help the seasoning adhere and give it a beautiful sear.
- Season generously with salt and freshly cracked black pepper. If desired, add garlic powder or fresh minced garlic for extra flavor.
- Optionally, coat with Dijon mustard and fresh rosemary and thyme for an aromatic crust.
3. Searing (Optional but recommended):
- You can sear the roast in a hot pan before roasting to create crust. Heat a large cast-iron skillet or oven-safe pan over medium-high heat and add a little oil.
- Sear the roast on all sides until browned (about 4-5 minutes per side). This step is optional but helps lock in flavor.
4. Roasting:
- Transfer the roast to a roasting rack in a roasting pan, bone side down. If you don’t have a rack, place the roast directly on the pan or use vegetables (like carrots and onions) to elevate it.
- Place the roast in the preheated oven at 500°F (260°C) and roast for 15 minutes to get a beautiful crust.
- After 15 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting for 15-20 minutes per pound, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C) (for Wagyu, it’s best not to cook past medium to retain the tenderness).
5. Rest the Roast:
- Once your roast reaches your desired temperature, remove it from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and flavorful roast.
6. Carve and Serve:
- After resting, carve the roast into slices between the bones. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Tips:
- Use a meat thermometer to ensure the perfect level of doneness. Insert it into the thickest part of the roast, away from the bone.
- You can enhance the flavor by making a compound butter with herbs and garlic to top the roast before serving.
- Serve your prime rib roast with traditional sides like roasted potatoes and a horseradish sauce.
- For an extra touch, use the pan drippings to create a simple au jus. Deglaze the roasting pan with beef broth and a splash of red wine, then simmer until slightly reduced.
Enjoy your delicious Akaushi Wagyu prime rib roast! For additional cooking tips and recipes visit Wagyu U https://hookandcleaverranch.com/wagyu-u-beef-recipe/
