top of page
Our Bone-In Rib Roast from Marin Sun Farms is a premium cut perfect for holiday celebrations. Raised on sustainable practices with an emphasis on natural grazing, the grass finishied beef from Marin Sun Farms is known for its rich, deep flavor and texture. Ideal for slow roasting,the bone-in cut brings out even more of that flavor, making this rib roast a great choice for those who want a traditional and delicious centerpiece for their holiday meal. We typically age this for at least 3 weeks to add to that earthy and niutty flavor.
 
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!

MarinSun Farms Grass Finished Bone-in Rib of Beef

PriceFrom $27.99
Quantity

  •  

    • 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.

  •  

    • 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.
bottom of page