Promoted
H‑E‑B Natural Angus Beef Bone-in Ribeye Roast - Cut & Tied
Avg. 9.0 lbs
$159.03 each($17.67 / lb)
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Enjoy flavorful on-the-bone roasting with this H-E-B Natural Angus Beef Bone-In Ribeye Roast. Available in your choice of 3 rib (large end) or 4 rib (small end), it's easy to carve, since the back ribs are separated and tied back into place. Grain finishing gives it rich marbling and taste, plus it's never treated with antibiotics or added growth hormones. With so much big beefy juiciness in every buttery bite, second helpings are guaranteed.
Selection Considerations at Checkout:
Final price is based on the weight of the item purchased, which varies depending on the size of roast selected.
Available in Your Choice of:
Large End, 3 Rib (5 lbs - 9 lbs on average)
Small End, 4 Rib (7 lbs - 13 lbs on average)
• Bone-in ribeye roast
• USDA Choice
• 100% Angus beef
• Back ribs are cut and tied back into place
• Tender and richly flavored
• Never treated with antibiotics
• No added growth hormones ever
• No artificial ingredients or preservatives
• Wrapped in butcher paper at our H-E-B Meat Market
How to Choose a Roast:
Consider the number of people you're serving and select a roast that's big enough to allow for 1/2 - 1 lb uncooked roast per person.
Selection Considerations at Checkout:
Final price is based on the weight of the item purchased, which varies depending on the size of roast selected.
Available in Your Choice of:
Large End, 3 Rib (5 lbs - 9 lbs on average)
Small End, 4 Rib (7 lbs - 13 lbs on average)
• Bone-in ribeye roast
• USDA Choice
• 100% Angus beef
• Back ribs are cut and tied back into place
• Tender and richly flavored
• Never treated with antibiotics
• No added growth hormones ever
• No artificial ingredients or preservatives
• Wrapped in butcher paper at our H-E-B Meat Market
How to Choose a Roast:
Consider the number of people you're serving and select a roast that's big enough to allow for 1/2 - 1 lb uncooked roast per person.
Highlights
Ingredients
Beef.Allergens and safety warnings
Safe Handling: Perishable. Keep refrigerated.- Slow Roast: Preheat oven. Season roast and place bone-side down in shallow roasting pan. Cook uncovered in the center of the oven. Remove from oven when meat thermometer in center of roast reaches target temperature. For a juicier roast, let rest for 15 minutes before carving. Other ways to cook: smoked, indirect heat on grill, or on a rotisserie.
Bone-In Ribeye Roast, Large End (3-Rib)
Oven temp: 325°F
Cooking time: 25 - 32 minutes per pound
Medium rare: 130 - 135°F (thermometer inserted in center and not touching fat)
Bone-In Ribeye Roast, Small End (4-Rib)
Oven temp: 300°F
Cooking time: 22 - 26 minutes per pound
Medium rare: 130°F (thermometer inserted in center and not touching fat)