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Our Dry-Aged Ribeye from Creekstone Farms is the ultimate choice for those seeking a rich, funky, concentrated flavor. Aged for 28 days or more, this rib roast offers deep, beefy notes with a tender texture and exceptional marbling. The dry-aging process intensifies the natural flavors, making this cut a perfect centerpiece for holiday gatherings. Whether you're aiming for a classic roast or a more modern take, this ribeye delivers premium quality in every bite.
 
We prepare these whole or as a "standing roast". Here we cut back the bones and tie them back on so that when cooked they fall away easily. The choice is yours!

28 Day Dry-Aged Creekstone Bone-in Rib of Beef

PriceFrom $34.99
Quantity

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    • Preheat your oven to 450°F (230°C).

    • Seasoning: Rub the roast with olive oil, then season generously with freshly ground black pepper, garlic, and herbs like rosemary or thyme. For best results, season the roast the night before and let it rest uncovered in the refrigerator to allow the flavors to develop.

    • Sear the Roast: Place the rib roast bone-side down in a roasting pan and sear it at 450°F for 15-20 minutes to develop a flavorful crust.

    • Lower the Heat: After the initial searing, reduce the oven temperature to 325°F (160°C). Continue roasting at this lower temperature for 12-15 minutes per pound, depending on how you like your meat cooked. A meat thermometer is the best way to ensure doneness:

      • For medium-rare, aim for an internal temperature of 120-125°F (49-52°C).
      • For medium, aim for 130°F (54°C).

    • Rest the Roast: Remove the roast from the oven and let it rest for 20-30 minutes before carving. Cover it loosely with foil during the resting period to allow the juices to redistribute throughout the meat.

    • Carving: If Standing Roast prep, cut the strings and move the roast to a chopping board, the bones should fall away. If roasted whole, slice between the bones to carve the roast into thick, juicy portions. Be sure to cut against the grain for the most tender results.

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    • Bone-In Flavor: Cooking the rib roast with the bone in adds depth of flavor and helps retain moisture.
    • Herb Butter: For extra flavor, you can add a bit of herb butter (with garlic, rosemary, or thyme) on top of the roast halfway through cooking.
    • Pan Drippings: Use the drippings from the pan to make a simple gravy by deglazing with red wine or beef stock and reducing the liquid on the stove.
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