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While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

You missed out on one badass cut!

Rib Roast

$130 4.74-5.25 lbs / Ships Fresh

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In It?

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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 vegetables under your roast. Let it rest for a minimum of 10 minutes before serving.