Cutting a Cowboy Ribeye
Talking steak today! Nearly all steak-eating carnivores out there have a lot of appreciation for the ribeye. Coming from the Rib Primal and cut from the eye of the Prime Rib, you will always get a wonderfully marbled and tender cut of steak from Certified Piedmontese. However, leaving the bone in goes the extra step and gives you a supreme ribeye experience. Our Standing Rib Roast (the prime rib) is the perfect cut to buy and carve your bone-in ribeyes at home. It's as easy as thawing and slicing, and you can quickly have 3 - 26+oz "Cowboy Ribeyes" ready for the grill.
We set the Rib Roast in the fridge for three days to let it thaw (slack.) We then pulled it out of the refrigerator, took it out of the package, and patted the roast dry with paper towels. The rib roast comes with three rib bones, so we eye-balled it and marked three cut lines where we wanted to create the steaks. Then it's as simple as cut, season, and cook!