Our standing rib roasts are extremely popular and have become a tradition for many of our members. These are bone-in fat cap on to ensure they are the ultimate in juicy perfection. We recommend cooking to medium rare and cutting as a prime rib but it's a little tricky--getting that perfect seared crispy outside and medium rare, pink-not-grey inside.

Here's a great article that shows you how! Don't forget to take pictures because you'll be dreaming of this all the way until next year!. We are offering whole or half roasts with a whole being seven ribs and weighing approximately twelve pounds.