Join the Waitlist

animal illustration

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

Join the Waitlist

What's
In It?

meat location illustration

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.