Beef Rib Roast

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! Best when cooked medium to medium-well!

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!