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 roast this cut is to preheat your oven to 500°F, and roast for 10 minutes to get a nice crisp outer layer. Then, drop your 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.