This cut has all of the amazing marbling and dry aged flavor you already love from our ribeyes, but is big enough to share with up to 10 friends. Whether you use it as an excuse to host your pals for a special dinner or to eat amazing sandwiches for days on end, you're going to start daydreaming about your next roast before the dishes hit the sink.
This holiday classic comes from the beef's rib section. We cut these roasts from the 6th rib to the 12th rib. Cut down further, these bad boys become your bone-in ribeye. The ribeye is connected to the beef back ribs to add flavor and help the roast stay moist. This is always a great cut to please a crowd.
Our favorite way to roast this cut is to preheat your oven to 500 degrees, and roast for 10 minutes to get a nice crisp outer layer. Then, drop your oven temperature to 225 degrees and cook until internal temp is 125 degrees. For a whole meal in one pan, make a bed of vegetable under your roast. Let it rest for a minimum of 10 minutes before serving.