On special occasions, there’s nothing like a rib roast and our pasture-raised beef is nothing if not holiday-worthy. Be forewarned, after making one of these dry-aged roasts, your family and friends will want you to host every event.
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 vegetable under your roast. Let it rest for a minimum of 10 minutes before serving.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process