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 classic roast 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 Ribeyes.

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.