USDA Prime Bone-In Standing Rib Roast

The Prime Ribeye Roast is perfect for the holidays, dinners, and special occasions. Get your ribeye bone-in roast hinged - this means cutting off the back bone and then tying it back on. To request this please let us know in the "notes" section on the checkout page.                          All roasts will be cut and shipped fresh. Product will ship in an insulated shipping container. Cut: Rib Section Preferred Cooking Method: Second City Prime's preferred cooking method for the Bone-in Ribeye Roast is to roast it in the oven at 475 degrees fahrenheit then brought down to 325 degrees. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat. Preferred Cooking Time: The Bone-in Ribeye Roast should be roasted in the oven for 25 minutes at 475 degrees fahrenheit. Then the oven temperature should be lowered to 325 degrees and cooked for another 60 minutes. The internal temperature should hit at least 125 degrees fahrenheit. Once done, let it rest for 15-20 minutes before cutting into it. Wine Pairing: Cabernet Sauvignon Cut: Bone-in Standing Ribeye Roast Grade: USDA PRIME Please allow 2 days to process roast orders, this product will not ship next-day since they are custom cuts, please allow a 3-5 day delivery time for roast orders.