Premium cuts
Rib roast
Costilla entera / Prime rib
FromGs. 72.000/ kg
Typical piece: pieza ~4 kg · Gs. 288.000
Rib roast is ribeye still attached to the rack of ribs. Cooked in a low oven or on a wood fire with coarse salt. Sliced into generous bone-in portions with a golden fat cap. Serves 8–10.
- Typical weight
- 3–5 kg
- Aging
- 14–21 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 14–21 days · Wet
Quick cooking reference
Method
Low oven / open fire
Internal temperature
55–58 core °C
Time
3 hours at 120°C + 15 min at 220°C to brown
Rest
20 min
Doneness
Medium-rare to medium
Cut-specific notes
Thermometer is essential. Let come to room temp before cooking (2 hours out). Brown at the end.
Nutrition profile (per 100 g)
- Calories
- 225 kcal
- Protein
- 22 g
- Total fat
- 15 g
- Saturated fat
- 6.2 g
- Omega-3
- 110 mg
Source: USDA FoodData Central + grass-fed meta-analysis
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Flaky sea salt. Roast potatoes with rosemary. Reserva malbec.
