A big primal, so going slow for an even cook is essential, and then you finish it with a big sear. Rub it with garlic, rosemary, and coarse salt the night before and that marbling will do the rest. Roast it in a 250F oven, or on a grill or smoker set to 250F, until the center reads 120F, and figure 15-20 minutes a pound. It'll climb another 10 degrees or more while it rests, so pull it on the early side. Blast the heat hot for ten minutes to crackle the crust, then rest it 20-30 minutes and carve.
On a grill or smoker, keep it over indirect heat the whole way, saving the hot finish for the end.
It's a reverse sear on a grand scale.
Your beef, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Rib
The standing prime rib, also known as a standing rib roast, is an entire section of the rib primal, left on the bones, which crown the same richly marbled section our ribeyes are cut from. The bones carry a deep, earthy flavor into the buttery dry-aged meat - a combination only time, patience, and craft can deliver. The “prime” in prime rib is older than the USDA grade and has nothing to do with it. It just means the rib primal, ribs six through twelve, the prime of the ribs.
