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This 109 rib, as the professional butchers call it, is the ideal muscle for DeBragga to dry age into a superlative "Rack" of Beef, which roasts to juicy perfection every time. Dry aging this select cut of beef for thirty days concentrates the flavor of the meat, and thanks to the beautiful marbling of the rib section, both roast and chops are super-easy to cook, and unforgettably delicious every time. We specially trim the meat for even cooking and an attractive presentation. Expertly trimmed into a 4 rib roast and 3 individual rib chops.
Aging: DryOrigin: USA Grade: Certified Angus Beef Breed: Angus Bone: YesWeight: 12-14 lbs.
Chart for Roasting Standing Rib, 4- or 7-rib Roast
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