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Smokehouse & Ribs

Prime Steaks

Dry-Aged & Charcuterie

GRASS-FED

A Sunday roast with the bones on.

Bone-In Ribeye Roast

$64

4.5 · 2 reviews

Grass-fed standing rib roast, frenched and tied by hand.

Cut size

Not sure which cut size? Tell us how many you cook for once and every page suggests one.

OptionGrass-Fed

20 left today

Delivery & storage questions Cooking for a crowd?Ask the butcher

Bone-In Ribeye Roast

Bigger than expected · from 2 reviews

Cut size	Feeds	Weight or cook time	Rest or keeping time
1 lb pack	2	16	3–5
2 lb pack	4	32	3–5
4 lb pack	8	64	3–5

Weights are approximate; every cut is trimmed by hand. Columns: pack size, people it feeds, weight in oz, and days it keeps in the fridge unopened. Every pack freezes for up to six months. Rest steaks 5 minutes and roasts 20 to 30 minutes after cooking, before you slice.

Description

A bone-in rib roast from grass-fed Texas cattle, with the bones frenched and the roast tied so it cooks evenly. The bones insulate the meat and make a natural rack.

Salt it the night before, roast at 250°F to 125°F inside, then rest it 30 minutes and sear at the end.

Sourcing & storage

Grass-fed bone-in beef rib roast. Nothing added.

Allergens: none. Keep refrigerated and cook within 5 days, or freeze for up to 6 months.

Cooking notes

1 lb packsingle-bone chop, serves 2
2 lb pack1 bone, serves 3 to 4
4 lb pack2 bones, serves 6 to 8
Origingrass-fed, Texas
Cooking250°F to 125°F, rest 30 minutes

Cold-arrival promise

If it does not arrive cold and right, we replace it or refund you.

Chilled delivery

Same day locally by 2pm, next day beyond. Free over $150.

Cut to order

Tell us the thickness in the order notes and we cut it that way.

Build Your Box

Four cuts together save 10%.

Reviews

4.5 out of 5

2 reviews

Bigger than expected say reviewers

Bigger than expected
Bigger than I expected
A well-trimmed roast, tied neatly and packed cold. The 4 lb pack is generous, so check it fits your roasting pan before you order.
Miguel R. · Sep 30, 2026
As described
The roast people ask about
Salted it overnight, roasted it low and rested it half an hour as the card said. Pink from edge to edge. Worth every dollar.
Joanne T. · Sep 30, 2026

Good questions

Delivery, storage, doneness and gift cards. Still unsure? The team replies within a working day.

Ask the butcher

Every product page has a Cut & doneness guide showing the weight, the thickness and how many people each size feeds. As a rule, allow 8 to 10 ounces of boneless steak per person and about a pound each for anything on the bone. In the dining room we cook to five points: rare (125F), medium rare (135F), medium (145F), medium well (150F) and well done (160F). We recommend medium rare for dry-aged steak. Not sure? Ask at the counter or call us.

Plain cuts of beef, pork and lamb contain nothing but meat. Sausages, burgers, rubs and sauces can contain gluten, mustard, soy, celery, milk or sulphites, and each product page lists exactly what is in it. Our kitchen and block also handle nuts, eggs, fish and sesame, so we cannot promise that anything is free of traces. In the dining room, tell your server about any allergy before you order and the kitchen will cook your plate separately where it can.

We deliver by refrigerated van across Fort Worth and the surrounding area, seven days a week. Order by 2pm Central for same-day local delivery. Everywhere else in Texas and the neighbouring states gets butcher's cuts delivered chilled the next day. Every cut is vacuum sealed and packed in an insulated box with ice packs that hold below 40F for 36 hours. Delivery is free over $150. Sauces, rubs and gift cards ship anywhere in the US.

Fresh meat cannot be sent back, but every order is covered. If a box arrives warm, damaged, short or with the wrong cut, send us a photo within 24 hours of delivery and we will replace it or refund you, whichever you prefer. If a cut is unavailable on the day we offer the nearest equivalent of equal or greater value and ask you before we send it. Sauces, rubs and other shelf goods can be returned unopened within 30 days.

From a small group of Texas ranches within a few hours of Fort Worth. We buy whole carcasses, break them down at our own block and dry-age the steak cuts in house for 45 days in a room held just above freezing. Dry-ageing loses about a fifth of the weight and concentrates the flavour, which is why those cuts cost more. Pork, lamb and poultry come from farms we visit ourselves, and every product page says where the meat was raised.