Rib Roast is counted among the Beef cuts that are high in tenderness, flavor and, consequently, price as well. As a whole, the portion comprises the last 7 ribs of the ribcage, which make it large enough to be cut into two portions: first cut Rib Roast and second cut Rib Roast. The first cut rib roast (small end Rib Roast) is extremely tender because it closer to the Loin. On the other hand, the second cut (large end Rib Roast) is close to the Chuck and is relatively low in tenderness. Both cuts of Rib Roast are well-marbled and produce dishes that are perfectly succulent.
Thanks to its tender meat and juiciness, the Rib Roast cut can be cooked in numerous different ways. One of the most popular ways of cooking this portion is to roast it upright. It can also be sliced into steaks and cooked by using the dry-heat methods such as grilling, broiling or pan-frying. In the United States, this cut is popular among barbecue fans, who first smoke the raw cut on low dry heat for a few hours and then introduce it to the grill. Similarly, Rib Roast can first be covered in a dry spice rub and then be slow roasted on dry heat for a few hours.
Rib Roast cut is taken from the primal rib section of the animal and comprises the area from the sixth rib to the twelfth.
The cut is named after the Beef primal from where it is extracted.
It is called the ‘Standing’ Rib Roast as a reference to the upright position in which it is traditionally roasted.
Popular Dishes: Standing Rib Roast, Rib Steak, Barbecued Ribs
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