A rib steak is the same steak as the rib-eye, except that it contains the bone. The rib eye (center of the rib steak) is great when grilled or broiled. The small end is more meaty, but the large end has more marbling, making it more juicy. Both are great steaks anytime. For a bigger group, try a whole standing rib roast. We will cut the bone away from the meat and retie it back as a roast (SHOWN BELOW). After the roast is done you simply cut the strings, remove the bone and hand cut the steaks from the standing rib roast. Many fine restaurants will do this. Served with a potato, veggies and au juice.

A full standing rib roast is seven (7) ribs, close to 15 pounds, and enough to feed a crowd of 20 or more people. For a generous serving of roast, figure on two people per rib.

The king beef roasts is the standing rib roast.