Home » Dry Aged Beef
The 109 rib, as the professional butchers call it, is the ideal muscle to dry age into a superlative "Rack" of Beef. Dry aging for thirty days concentrates the flavor, and combined with the beautiful marbling of the rib section, this roast is unforgettably delicious. Nothing is simpler than roasting a standing rib of beef for a spectacular dinner. Four ribs or seven, this beef is heaven!
Aging: DryOrigin: USA Grade: Certified Angus Beef Breed: Angus Bone: Yes
Chart for Roasting Standing Rib, 4- or 7-rib Roast
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