Short-Cut Bone-In Rib Roast, Cap Off

Rib roasts and ribeye steaks are some of the most desirable cuts of the whole animal. They are cut from the rib primal and are known for their rich flavor and soft texture. You can find rib roasts and ribeye steaks in any butcher shop or grocery store. Rib roasts contain a variety of muscles including the longissimus dorsi ("eye" of the ribeye), the complexes, the spinalis dorsi (ribeye "cap"), and the multifidus dorsi, and the longissimus costarum (the "lip" of the ribeye). Bone-in rib roast generally exclude the cine and feather bones and only include the rib bones. A "loin-cut" rib roast is where the ribs are cut off and tied back on for easy carving. This is the most common way to order a rib roast. “Cap off” refers to the removal of any plate meat from the top of the roast. This cut is referred to as a “short-cut” because the "lip" is cut to within an inch of the "eye" of the rib roast.