Rib Eye Bone In standing rib roast Grain Fed Black Angus Greater Omaha USA

Good morning! Rib Eye Bone In, also known as Standing Rib Roast, is a prime cut of beef that comes from the rib area of the animal. Specifically, it comes from the prime rib, one of the nine prime cuts of beef. While the entire rib section includes ribs six to twelve, a rib roast can contain anywhere from two to seven ribs. It is often cooked "Standing" on the rib bones so that the meat does not touch the pan. An alternative cut removes the top edge of the ribs for easier carving.

**Origin and History of the Cut**

This cut has its roots in traditional English cuisine, where the "Standing Rib Roast" was a staple dish on holiday tables. The practice of roasting the meat with the bones acting as a "stand" allows the meat to cook evenly, while the bones add extra flavor and moisture. Over time, this cooking method spread to other cuisines, making the Standing Rib Roast popular in many countries.

**Maintenance**

To properly preserve Rib Eye Bone In, it is important to keep it at a low temperature. In the refrigerator, it can be kept for 3-5 days. If you do not plan to cook it within this time, freezing is recommended, where it can be kept for up to 6-12 months. Before cooking, let the meat defrost in the refrigerator for 24 hours.

**Preparation and Baking**

1. **Preparation:**
- **Removing from the refrigerator:** Remove the meat from the refrigerator at least one hour before cooking, so that it reaches room temperature.
- **Seasonings:** Brush the meat with olive oil and season with salt, pepper and, if desired, garlic and fresh herbs such as rosemary or thyme.

2. **Baking:**
- **Preheat oven:** Preheat the oven to 220°C.
- **Initial cooking:** Place the meat on a rack in a baking dish, bone side down. Cook for 20 minutes to create a crust.
- **Reduce temperature:** Reduce temperature to 160°C and continue baking.

3. **Baking Time:**
- **Medium:** Allow approximately 15 minutes per 450 grams of meat.
- **Internal temperature:** Use a meat thermometer. For medium rare, the temperature should be around 60°C.

4. **Rest:**
- Remove the meat from the oven and cover it with aluminum foil. Let it rest for 15-20 minutes before carving. This allows the juices to distribute evenly.

**Side Dishes and Sauces**

Rib Eye Bone In pairs excellently with sauces such as wine sauce, mushroom sauce or traditional horseradish sauce. Side dishes such as roasted potatoes, steamed vegetables or mashed potatoes complement the meal perfectly.

**Tips:**

- **Choice of meat:** Opt for high-quality meat, such as Black Angus, known for its tenderness and flavor. Rib Eye Black Angus is available in specialty butchers and stores.

- **Using a thermometer:** Using a meat thermometer ensures the desired level of doneness and prevents overcooking.

- **Resting meat:** Resting after cooking is critical to maintaining the juiciness and flavor of the meat.

By following these instructions, you will enjoy a juicy and flavorful Rib Eye Bone In, ideal for festive tables and special occasions.