Ribeye Roll

Also Known As: Beef Rib, Ribeye, Lip-On; Prime RIb; Ribeye Roast, Boneless

This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.

Butcher's Note

Located above the Short Ribs in the Rib Primal between the Chuck and Loin primals.

Where This Cut Comes From:

Rib Primal

Rib Primal | Primal Cut

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

Explore This Primal

Cooking Methods:

Cuts From This Subprimal

Savory and fine-textured with generous marbling. A classic holiday roast.

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.

An unquestionably tender but smaller Ribeye Steak. Perfectly portioned for the grill.

A smaller and leaner, yet still flavorful, alternative to the Ribeye Roast. Ideal for roasting.

Rich and satisfying with exceptional tenderness and marbling. Not always easy to find, but best when roasted or grilled.

Rich and satisfying with exceptional tenderness and marbling. Perfect for grilling.

Supply Chain Information

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