Meet Marble & Grain
Prime Rib Roast 3-Bone
$59.99/lb
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $359.94 = (59.99/LB X 6LB)
To guarantee the best taste and freshness, this product is:
- Frozen at the source
- Individually vacuum-sealed
- Shipped Monday-Thursday to prevent a weekend layover
Description
With three perfectly cleaned ("Frenched") rib bones, this roast is a showstopper of epic proportions. With its motherload of marbling, patiently awaiting activation in your oven, this roast is essentially multiple ribeye steaks, before they've been separated. Low and slow heat will melt the interior and exterior fat, and that fat will baste and caramelize the Black Angus beef as it cooks. It’s an efficient, delicious cycle. Our artisan butchers tie this Kosher rib steak into a tidy roast, so it’s easy to cook and easy to slice. And as one the larger cuts in the Marble & Grain family, this pasture-raised roast of USDA Prime beef makes a stunning centerpiece for a holiday dinner or family gathering. Pro tip: For an extra-flavorful crust, generously rub the roast with Kosher salt and cure it overnight, uncovered, in the fridge the night before cooking. The salt will dry out the surface, allowing for optimal browning in the oven.
About This Cut
About This Cut
What Cut of Beef Is the Boneless Ribeye Roast? Like the bone-in ribeye steak, the boneless ribeye roast comes from the rib primal, a section of the cow marked by heavy marbling. Unlike cuts from the leg or shoulder, for example, beef from the rib primal benefits from relative inertia, allowing the coveted fat to develop throughout the muscle. Though this beef is very tender, it’s size demands gentle cooking. Take it low and slow to medium-rare, then blast it in a 500-degree oven for a few minutes to really caramelize the surface. And as with any cut of quality beef — but especially larger roasts like this — don’t forget to let it rest before you slice it.
