Whole Ribeye Roast (Bone-In)

About This Cut

A whole bone-in ribeye roast, about 6 lbs, one per pack. The full prime rib section, bones on. Excellent marbling, rich beef flavor. The bone adds flavor and helps the roast cook evenly.

Cooking Tips

Season generously the day before if you can. Roast at 450°F for the first 20 minutes, then drop to 325°F until internal temp reaches 130°F for medium-rare. Rest at least 20 minutes before carving.

Easter Sunday, Christmas dinner, a big birthday. Serve with au jus, roasted vegetables, and mashed potatoes. Leftovers make excellent French dip sandwiches.

Shelf Life & Storage

Will last 2-3 days in the fridge when fresh or once thawed. Will last up to 6 months frozen.