The rib roast is cut from the bone-in rib section of the loin. It is a butcher's favorite in terms of roasts and is very tender and flavorful! Our aged prime rib eye roast is wet aged for a minimum of 21 days and will not disappoint!
Many customers want to cook with the bone which provides more flavor, but don't want the hassle of cutting around the bones when it is fully cooked. The answer to this problem is to have the bones cut (almost fully, but left attached) and tied back on, "cut and tied." Once you are done cooking, they can be easily removed with one cut!
If you would like this just make sure to request in the "Add a note to your order" section while in your shopping cart!