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Description
Our Upper 2/3 Choice Black Angus Beef Bone-In Rib Roast is the pinnacle of premium beef, offering rich marbling and extraordinary flavor. Sourced from the finest Black Angus cattle, this rib roast delivers a melt-in-your-mouth texture that’s perfect for any special occasion or holiday feast.
Roasting Instructions:
Preheat your oven to 450°F (232°C).
Generously season the roast with salt, pepper, and your favorite herbs.
Place the rib roast bone-side down in a roasting pan and roast for 15 minutes to create a crisp exterior.
Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 15 minutes per pound, or until the internal temperature reaches your desired doneness (120°F for rare, 130°F for medium-rare).
Let the roast rest for 15–20 minutes before carving.Reverse Sear Method:
Preheat your oven to 250°F (121°C).
Season the rib roast generously and place it in a roasting pan, bone-side down.
Roast until the internal temperature reaches 10–15°F below your desired doneness (110°F for rare, 120°F for medium-rare).
Remove from the oven and let it rest for 20 minutes.
Sear the roast in a hot cast-iron skillet or on a grill over high heat for 1–2 minutes per side to create a beautifully crisp crust.
Rest again for 10 minutes before slicing and serving.
Our Upper 2/3 Choice Black Angus Beef Bone-In Rib Roast is the pinnacle of premium beef, offering rich marbling and extraordinary flavor. Sourced from the finest Black Angus cattle, this rib roast delivers a melt-in-your-mouth texture that’s perfect for any special occasion or holiday feast.
Roasting Instructions:
Preheat your oven to 450°F (232°C).
Generously season the roast with salt, pepper, and your favorite herbs.
Place the rib roast bone-side down in a roasting pan and roast for 15 minutes to create a crisp exterior.
Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 15 minutes per pound, or until the internal temperature reaches your desired doneness (120°F for rare, 130°F for medium-rare).
Let the roast rest for 15–20 minutes before carving.
Reverse Sear Method:
Preheat your oven to 250°F (121°C).
Season the rib roast generously and place it in a roasting pan, bone-side down.
Roast until the internal temperature reaches 10–15°F below your desired doneness (110°F for rare, 120°F for medium-rare).
Remove from the oven and let it rest for 20 minutes.
Sear the roast in a hot cast-iron skillet or on a grill over high heat for 1–2 minutes per side to create a beautifully crisp crust.
Rest again for 10 minutes before slicing and serving.
