7-Bone Export Ribs

The export rib, or whole bone-in ribeye, is one of the most prized cuts of beef, known for its exceptional flavor, tenderness, and impressive presentation, especially when slow-roasted on the bone as a standing rib roast (Prime Rib).
This cut boasts a rich, beefy flavor that stands well on its own with just simple seasoning like salt and pepper. For added flair, it can be paired with horseradish cream or enhanced with rubs before cooking.
Sold as cover off and short cut, the fat cap is removed and the bones are trimmed short to fit into an oven. The chine and feather bones are also removed, making it easy to slice without a saw. You can slice and French the bones to create cowboy steaks or roast the cut whole or in sections, then carve it for serving. The term “7-Bone” refers to the number of bones included, indicating the length of the cut.