3 Bone Rib Roast DEPOSIT: PRE-ORDER for mid December
"4 Rib" - 7 lb average weight.
The remaining balance will be due when your order is packed.
Bone-In Standing Beef Rib Roast. 100% Grass Fed & Grass Finished. Slowly raised on pasture for 3+ years to create an incredible flavor. The most decadent centerpiece for your holiday table.
Rib roasts are sold on a first-come, first-served basis, so please plan ahead as we typically sell out every year.
THIS IS A DEPOSIT ONLY. Rib Roasts are priced at $39.95/lb. The remaining balance will be due once the actual weight is known and our team packs the order for pick up. One deposit reserves one rib roast. If multiple rib roasts are needed, please select your desired quantity during the checkout process.
PLEASE read our "Important Policies" down below!
Important Policies:
COST: You are paying a deposit today to reserve your rib roast. When we have your order packed, we will credit the $50 deposit to the total purchase of your rib roast, calculated at $39.95/lb.
CANCELLATIONS:
If you need to cancel a rib roast order, deposits are NON-REFUNDABLE.
The ultimate centerpiece for any special occasion. A Standing Prime
Rib Roast is quite simply the whole Ribeye, without being cut into
individual steaks. This roast offers butter soft marbling, amazing
flavor, and an incredible presentation in the middle of your table.
The rule of thumb for how much to serve is 2 people per "rib" or 1 pound per person. Easy cooking instructions are below:
For refrigerator thawing, plan to allow a minimum of 8 hours per pound. For a 6 pound roast, this would be a minimum of 48 hours. Always over estimate though to ensure complete thawing.
Roasting Instructions
- 12-24 hours before cooking, coat the roast with olive oil or butter, then rub generously with any mixture of rosemary, thyme, garlic, lemon, plus at least 2 tsp salt (per rib) and 1 tsp pepper (per rib). Place a rack on a sheet pan or roasting pan, then sit the roast on the rack. Cover and return to the refrigerator.
- When you’re ready to cook, remove the roast from the refrigerator and let sit at room temperature for 1 hour.
- Place a probe thermometer into the center of the roast and set its alarm for 118°F. Set the roast on the lower middle rack in a cold oven and turn the oven to 250°F. Let roast until the meat hits its target temperature, about 3 hours for a 3-bone roast or up to about 4 hours for a 4-bone roast. (It is more important to keep an eye on the temperature than the time here; your times may vary depending on the exact weight and shape of the roast.)
- When the thermometer alarm goes off, remove the roast from the oven, transfer to a cutting board, cover with foil, and let rest. (The roast’s internal temperature should rise up to around 130°F, then very slowly start to fall.) Pour off the drippings from the sheet pan into a bowl and save for making gravy, yorkshire pudding, or any other use. Let the roast rest for 30 minutes.
- After 30 minutes, return the roast to the rack and sheet pan, then return to the oven. Crank the oven up as high as it will go; ideally 550°F, but 500°F will also work, and cook until the exterior of the roast is browned, 10 to 15 minutes, depending on how hot you can get your oven to run.
- You may now carve, as no addition resting is required. It's easiest to cut off the whole section of ribs from the back (think of it like a rack of pork ribs), then slice the roast into your desired size slices. Don't forget to serve the ribs as well! They are equally delicious!