Texas Grassfed Beef Boneless Prime Rib Roast

Our boneless prime rib roast delivers exceptional quality from cattle raised the right way on Texas pastures. This American Grassfed Association Certified cut comes from animals that spent their entire lives grazing on open land, eating a 100% grass-fed diet with no grain finishing. Easier carving with the same incredible prime rib flavor—the way beef used to taste before industrial agriculture changed everything.

Why Our Beef Is Different

Our cattle are American Grassfed Association Certified, meeting the highest standards for grass-fed beef in the country. Our cattle eat a 100% grass-fed diet and spend their lives on open pasture—no feedlots, no grain finishing, no confinement. They receive no antibiotics or growth hormones, ever. All our animals are born and raised in the USA, and specifically, our beef is born in Texas, raised in Texas, and processed in Texas. We partner with a collective of regenerative ranchers who are committed to restoring the land while raising exceptional beef. By grazing cattle the way nature intended, we're healing soil, sequestering carbon, and producing beef that's better for you and the planet. Every order ships frozen for freshness, vacuum-sealed and delivered directly to your door.

About This Cut

The boneless prime rib is the rib roast with bones removed for easier carving. Same incredible marbling and tenderness, more convenient to slice. Perfect for those who want the prime rib experience without carving around bones. Grass-fed beef from pasture-raised cattle develops a cleaner, more robust flavor profile compared to grain-finished alternatives—you're tasting beef the way it was meant to be, before feedlots became the norm.

How to Prepare

For best results, roast low and slow at 250°F, then sear at high heat. Tie with butcher's twine for even shape. Let stand at room temperature for 2 hours before cooking. Grass-fed beef runs leaner than conventional beef and cooks approximately 30% faster, so use a meat thermometer. Pull at 5-10°F below your target temperature. Rest for 20-30 minutes before slicing.