How to Buy a Standing Rib Roast

Standing rib roasts are an extremely popular choice among meat connoisseurs. The presentation of a well-done crown roast is both eye pleasing and mouth watering, making it a fantastic choice for any occasion. Learning how to buy a standing rib roast fresh from your local butcher can be the most important step, as choosing the right roast can help you to create a dinner to remember.


  1. 1
    Locate a local butcher or meat market in your area that cuts standing rib roast to order. Standing rib roasts are expensive in relation to other meats, and because of this, you should be selective about your purchase. Avoid purchasing a precut or prepackaged roast.
  2. 2
    Determine how many ribs you will need to feed your diners. Most butchers recommend one rib portion for every two diners. As an example, if you have six diners, three ribs should be sufficient, and for 10 diners, you would need five ribs. Inform your butcher of how many ribs you will need when ordering.
  3. 3
    Ask specifically for prime-grade meat. This may require the butcher to place a special order to get it, but if you don't demand prime grade, you could wind up getting "beef bone in roast," which is generally priced the same but a lower quality of cut. If you're going to pay for an elite cut of beef, make sure you're getting your money's worth.
  4. 4
    Request the butcher precut the roast for you by slicing off the "chine bones," which are located at the bottom of the roast. Also, request the meat be cut away from the rib bones but placed back on top of the bones before packing. This pre-cutting will make carving the finished meat much easier.
  5. 5
    Ask the butcher to trim the bones if they are longer than 7 to 8 inches (17.8 to 20.3 cm). Shorter ribs will make it easier to place the roast in the oven to cook.
  6. 6
    Inspect the roast once the butcher has cut it for you. The meat should be vibrant red, and be free from browned or dried-out edges, which are sure indicators the cut is old. Before leaving the store, be sure the packaging of the roast is airtight and sealed to maintain optimal freshness of the roast until you are ready to cook it.


  • The best standing rib roast comes from the smaller section of the rib, from ribs 6 through 12. Requesting this portion will yield less fatty meat and much greater flavor.
  • If you must purchase a prepackaged crown roast, be sure to check the date on the packaging. This will give you a better sense of how old the meat is and how long it has sat waiting for purchase. The older the meat, the less flavorful it will be.
  • As a rule, you should order no less than three ribs when cooking a standing rib roast. Anything less will cause the meat to cook too quickly during the roasting process, drying it out, and making the meat tough. If you need smaller portions, consider ordering steaks instead of roast.

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Categories: Food Selection and Storage