Member's Mark USDA Prime Angus Beef Boneless Ribeye Roast, priced per pound

We hand cut all of our steaks and roasts daily for superior freshness. Only 5-6 out of 100 head of cattle qualify for Prime Beef. Our beef is certified Prime, which means the beef you take home is the same high quality you would expect from some of the finest steakhouses, with exceptional tenderness, juiciness and flavor. You can expect our Member's Mark steaks and roasts to have a rich flavor due to superior marbling with 18g of protein per serving. Our ranchers raise premium cattle, which allows for such a high-quality product. We offer a great selection of steaks and roasts in a variety of package sizes great for members and families.

Roast Prep and Cooking Suggestions:

We suggest cooking Member's Mark Roasts within 2-4 days after purchase. Rub the roast down with Member's Mark Extra Virgin Olive Oil and generously season with Member's Mark Tones Sea Salt and Member's Mark Ground Black Pepper. Once seasoned, cover the roast and let rest on the counter for no more than three hours.

Oven

• Preheat your oven to 350°F.
• Roast the meat, fat side up, in a roasting pan for 3 hours or 15 minutes per pound.
• The internal meat temperature should reach 145° F for a medium roast.
• Let roast rest for 10 minutes before cutting.

Grill/Smoke

• Preheat your grill to low medium heat.
• Roast the meat on the opposite side of the grill, away from the heat source with the fat side up, for 3 hours or until internal meat temperature reaches 110ºF.
• Once internal meat temperature reaches 110º F, increase grill temperature to medium-high and cook until internal meat temperature reaches 145º F. This will create a delicious, mouthwatering crust.
• Let roast rest for 10 minutes before cutting.

Optional: While roast rests, boil 2-3 lbs peeled potatoes until tender (15-20 min). Drain, mash with 1/2 cup warm milk/cream, 1/4 cup butter, salt, and pepper until smooth.