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One bone-in roast — Red Wattle
One bone-in roast, 2.5-3lb
The country rib is called by many names including the three-rib rack, the farmer's cut and the shoulder chop. This is a centerpiece served at so many of America’s greatest restaurants. The country rib is loved because it is a chop that offers some of the richness and texture of the boston butt since it is cut from the shoulder end of the loin section. The country rib lends itself equally well to the grill or oven.
Each country rib roast has two to three chops that can be separated with a typical kitchen knife. Cut before searing or grilling the chops or coat the piece in salt, pepper and your favorite herbs to roast it whole.