Boneless Prime Rib

Alt Names: Boneless Ribeye Steak, Boneless Rib Roast, Ribeye Steak
French: Bifteck d’entrecôte  |  Spanish: Costilla principal sin hueso

THE BASICS & BEYOND

Our premium boneless prime rib’s combination of flavor and tenderness is unrivaled. Generously marbled, it delivers a rich, juicy, full-flavored bite that is truly indulgent.

And it’s all complemented by a breathtaking size that’s always impressive.

Schedule A Cutting
Raw boneless prime rib

Nick Unangst, Sterling Silver Signature Chef

“I use Sterling Silver for the consistency and quality it brings to our restaurant tables.”

Interesting note

Prime rib’s exact origin and beginnings are unclear, although most historians agree roasts became popular during the Industrial Revolution in the United Kingdom, Australia, Ireland, Canada, New Zealand and the U.S.

Classic Preparation

Grill / Broil / Skillet / Smoke / Roast / Sous Vide

In The Kitchen

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Podcast

Women In Culinary Roundtable | Listen Now!

In a special episode of In The Kitchen With Sterling Silver, Chefs Sera Cuni, Janet Bourbon and Heather Kurosz join Chef Pete Geoghegan for a memorable roundtable discussion centered around the topic of Women in Culinary. 
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Trends

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Beef Up & Down The Menu

Making Use of Excess Beef Tallow

For chefs of successful kitchens, avoiding waste is never far from mind. One beef byproduct that has extensive potential is strained and rendered fat—or tallow.
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