The rib eye comes from the rib section consisting of ribs 6 through 12, it is basically a prime rib roast with the bones removed. Show Depending on where you live this roast in some locations is simply called boneless rib roast. The rib is a naturally tender, rich flavored cut that is enjoyed by beef lovers worldwide. To bring out additional flavor and produce a more buttery texture you can dry age the roast for a few days. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days. When you are ready to cook the rib roast, trim off any dried pieces after the aging. It is common for a roast to lose 5%-15% of its weight during the aging. Click Here to Grill Rib Eye Cooking Instruction |