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Rib Eye Roast

Information for Rib Eye Roast

Cut Ratings

Flavor 4 star rating
Tenderness 4 star rating
Value 3 star rating
Leanness 3 star rating

Typical Cooking Methods

Grill, Roast

Other Names for Rib Eye Roast

Delmonico roast

Good Substitutes for Rib Eye Roast

Rib roast or tenderloin roast

Traditional Dishes for Rib Eye Roast

Pot roast, Peppered rib eye roast

Sous Vide Roast Recipes

View all Sous Vide Roast Recipes

Description of Rib Eye Roast

The first five ribs in the cow are found in the chuck (shoulder) while seven are found in the rib primal section. The thirteenth rib is in the sirloin primal cut. In total, the whole rib can weigh more than 16 pounds so the butcher divides the rib into different cuts.

Along with short loin, this is one of the most expensive and tender primal cuts. The muscles in this area don't get much exercise so it produces beef that is tender and well-marbled.

As you can make out with the name, the rib eye roast is taken from the rib primal section. Like all the different cuts taken from the rib section, this cut is very good in texture, quality and taste. When ordering the rib eye roast in the butcher shop, be very specific in your order. For example if you are making the "Rib eye roast first cut" then you need to order the first four ribs from the loin end. Also when you select the rib eye steak, ask for one that has the least fat from the outside and contains the largest eye. You can store the whole slab of rib with the bone in the refrigerator for four days; however rib eye roast can be refrigerated for only two days.

The rib eye cut is great for making steak as well. This cut has an amazing beefy flavor because it contains fat. This cut is also used to make chili meat. In Korean and Japanese cuisine, rib eye is often served poached.

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