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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.

XL Rib Roast

$300 9.5-10 lbs / Ships Fresh

On special occasions, there’s nothing like a Rib Roast – and our extra large pasture-raised Rib Roast is nothing if not a holiday-worthy, show-stopping centerpiece. Be forewarned, after making one of these dry aged roasts, you’ll be expected to host every event. Feeds an estimated 12-15 people.

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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.

Our favorite way to achieve a perfect medium-rare roast is to preheat the oven to 500°F, and roast for 10 minutes to get a nice crisp outer layer. Then, drop the oven temperature to 225°F and cook until internal temp is 125°F. 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.