Rib Roast PRIME (Standing, bone in)
The rib roast is cut from the rib section of the loin and is of prime quality. Â It is a butcher’s favorite and is very tender and flavorful (especially the cap portion)! Â Our aged prime rib roast is wet aged for a minimum of 21 days and will not disappoint!
However you prefer your roasts on the spectrum of rare to well done, just make sure you have a thermometer on hand!
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. Â The answer to this problem is to have the bones cut (almost fully, but left attached) and tied back on, which we call “cut and tied.” Â Once you are done cooking, they can be easily removed by removing the strings and slicing the small portion of meat the bones are attached to! Â
If you would like the bones to be “cut and tied”,  just make sure to request this in the “Add a note to your order” section while in your shopping cart!
