Beef Standing Rib Roast (Grass-Fed)

Comes from:

Ribs. This is a rack of bone-in ribeyes.

Best cooking method:

There’s no way around the fact that this is a pricey roast. If you’ve never made one before, take the time to read a few recipes so you can achieve both the outer crust and the inner done-ness you desire. Make sure your oven is calibrated or be aware if it runs hot or cold so you can pay close attention to cooking temperature and minutes per pound. Always let this roast rest before carving or the juices will run.   

Tips:

Standing rib roast is a go-to holiday or celebration showstopper. It’s typically a custom order. If you prefer your roast bone-out, order a prime rib roast.

Similar cuts:

Bone-in ribeye, prime rib roast.

Ordering instructions:

You can place your order by the number of ribs in the roast.  Because all animals are a little different there is a weight range for each option that gets a little more variation the larger the roast. 

1 rib- This is a great option for two.  It is an extra thick (about 2in) Bone-in Ribeye steak.  It usually weighs 2-3 pounds

2 rib- between 3.5 and 5.5 pounds

3 rib- between 5.5 and 7.5 pounds

4 rib- between 7.5 and 10 pounds

5 rib- between 10 and 12.5 pounds

6 rib- between 12.5 and 15 pounds

Note: Your standing rib roast will not be frenched unless you specify in the order notes that you would like this done. If you opt for a frenched roast, to avoid waste, you will be charged for the whole roast and we will package the trimmed meat for you separately – it makes for a great gravy!