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.
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.
Bone-in ribeye, prime rib roast.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.