Full rack of prime rib from PEI (Prime grade)

1 Full rack of 28 day dry-aged prime rib approximately 8,5 kg

For those who love to grill big, we offer you your own rack of 28-day dry-aged prime rib steak ! Perfect for a special occasion, you’ll get your guests salivating over this majestic piece. Aged for you by our butcher, so you can enjoy the concentrated buttery flavour and nutty notes. You are in for a thrill!

The proposed weight is the maximum that we can offer. Keep in mind that in artisanal products such as these, weight may vary depending on arrivals. The price displayed is $561 at $66/kg and will be the maximum price charged at purchase. We will then adjust the price according to the actual weight of the product by refunding your credit card. 

A personalized aging is also offered. If you wish to age your whole rack longer, please communicate with us.

Please note that the prime rib rack will be delivered wrapped in food grade plastic packaging. If you would like to receive it cut in two, three, or four and vacuum sealed ‘sous-vide, please note this in the comments section, otherwise you will receive it whole by default. 

To help you discover exceptional products, we invite you to explore the unique quality of Prince Edward Island beef. Their first-class reputation did not come by chance. Raised according to very strict specifications that advocate animal welfare, these cattle are raised without added hormones and are antibiotic-free at the time of slaughter. The farmers who raise the Prince Edward Island cattle have been working hard for several generations with the sole aim of offering you a product of extraordinary quality. The "Blue Dot" selection from Prince Edward Island corresponds to the Prime grade, which represents the highest quality and most marbled Canadian beef.

Cooking temperature: medium-rare (56ºC)

- Preheat the oven to 350°F
- Take the meat out and temper it 20 to 30 minutes before cooking.
- Generously salt each side.
- Sear the whole piece over medium high heat until well browned on each side.
- Continue cooking in the oven until the internal temperature reaches 54ºC at the core.
- Leave to rest on a grid and wrap it in aluminum foil for at least 10 minutes so that it gains an additional 2 to 3 degrees.
- Cut the rib of beef against the grain and serve

PEI Beef

Rating :
Curing : jours
Quantity :
Origin :
Race :
Portion(s) : 25 à 30
Condition :