STANDING RIB ROAST DEFINITIONS

When the bones are left on, the correct term is standing rib roast. The term ' rolled ' indicates the bones are removed and the muscle has been rolled and tied. For which the term rolled rib roast applies.

What does U.S. Wellness Meats deliver to your door?

If you guessed standing, you are correct for U.S. Wellness rib roasts. What are your choices?

• Pictured above is the 4 rib large cut or second cut which includes ribs 6, 7, 8, and 9.
• The 3 rib small end or first cut nearer the loin primal containing ribs 10,11, and 12
• For large family gatherings, it may be necessary to prepare the 7 rib roast all in one piece averaging 16 pounds each, and containing ribs 6 through 12 inclusive.

STANDING RIB ROAST RECIPE

Recipe applies to 3 rib, 4 rib, or 7 rib roast

DIRECTIONS

• pre-heat oven to 200 degrees
• lay roast rib side down in roasting pan
• add 1/2 cup marrow bone broth
• score and add a dry rub to your personal taste
• cover roaster
• push electronic temp probe to center of roast
• set internal temperature high switch to 118 degrees.
• figure ~25 minutes per pound of roast
• place roaster on counter after 118 degree temp accomplished
• roast will continue to cook to the center . . . let center reach 128 degrees on counter
• during counter top warm to 128 degree step pre-heat oven to 500 degrees
• once 128 degree countertop temp is realized place roaster back in 500 degree oven for 15 minutes to brown and crisp up the outside layer
• remove from roaster and let rib roast rest for 5 minutes to equalize internal moisture
• prepare gravy from drippings during rest period
• turn fat side up to slice and serve

This is a friendly reminder to email health and wellness questions to the email address below for Dr. Eric Serrano M.D. question and answer series. Answers will be delivered in the U.S. Wellness bi-monthly newsletter. Your name will not be displayed.

Dr. Serrano has been so kind to offer his expertise to answer literally any question related to health and wellness involving grass-fed meats. Dr. Serrano has a wealth of knowledge from both his farm back ground and 13 years of clinical experience. This includes working with a number of world class athletes that grow in number weekly. Please email using the address below and place Dr. Serrano's name in the subject line. Answers will appear in the next U.S. Wellness Newsletter.

Dr. Serrano is an M.D. with advance degrees in nutrition, kinesiology and wellness.

EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com

The following items are re-stocked:

• ribeye steaks - 15 ounces each
• flank steaks - 1 pound each
• stew beef - 1 pound package
• beef heart - 1.5 pound slices
• Maggie's natural laundry soap nuts
• organic trail mixes, love bites and nuts
• handmade beef tallow soaps
• Or-ion liquid vitamins & concentrated liquid minerals

• lamb shoulder roast - 4 pound average
• Or-ion concentrated minerals with fulvic acid
• Box 70 PF - Twenty five 6x1 plain frank packages
• South Carolina - 4 whole chickens and 16 chicken feet in a 20 pound bundle

Need to change your contact or credit card information? Just click here. After opening, enter your email address and store password and you will be able to edit your customer file. If you have any issues don't hesitate a second to call 877-383-0051 day or night for assistance.

U.S. Wellness Meats was founded on September 1st, 2000. Pasture management and meat science research originated in 1997. The company office is domiciled in Monticello, Missouri in Lewis County which joins the Mississippi River 140 miles North of St. Louis. The company has branched from beef products into lamb, certified humane pork, free range poultry, salted and unsalted grass-fed butter, grass-fed raw cheese, raw honey, gourmet rabbit , artisan soaps, wholesale packs, nutraceuticals , organic shrimp, grass-fed goat , pre-cooked entrees and on sale products.

Grass-fed beef pemmican bars are a great way to start the day or make a super lunch packed with protein and calories used by our native American ancestors for centuries. Only online source in the USA.