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Aspen Ridge, Dry-Aged, Prime, Bone-In Ribeye Roast (Frenched & Tied)

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Export rib roast, bone-in ribeye roast, standing rib roast — by any name this beautiful bone-in cut comes off of a prime, Aspen Ridge Angus beef export rib, which has been dry aged to perfection. It is kind of like roasting a giant, prime ribeye.

Whether you order three, four, five, or six pounds, the striking presentation of this roast will only be upstaged by the flavor of the meat. No fancy sauces needed – coarse sea salt and fresh ground pepper are really all this Prime beef cut needs to bloom.

If you wish, our butchers will ‘cut and tie’ your roast (cut the bones away from the meat and tie them back on) for easy slicing and serving once cooked. (weights are approximate).

Our Aspen Ridge natural beef is never, ever given hormones or antibiotics. Note: Roast shown in the image is unfrenched; your roast will be frenched (bones exposed, fat removed from bones).

Source: Aspen Ridge (http://aspenridgebeef.com/)

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