Wagyu Beef Half Ribeye Roast, Boneless
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Our Wagyu half ribeye roast is the perfect size for feeding a holiday gathering. With generous marbling, silky texture, and intense flavor, this is beef at its best. Truss it, then roast whole in the oven, keeping the center rare to medium-rare, and carve into individual portions - after allowing it to rest, of course. This beautiful Wagyu roast will yield 6 to 7 juicy ribeye steaks for a very satisfying and festive meal.
- Humanely raised
- From authentic Wagyu stock
- No antibiotics or hormones - ever
- No animal by-products in feed
- Ships in an uncooked state; frozen items may thaw in transit
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Oven Roasting
Follow safe guidelines for defrosting your roast the day before you plan to cook it.
Remove defrosted roast from the refrigerator about 1 hour prior to cooking and preheat the oven to 450℉. For best results, we recommend cooking the rib roast rare to medium rare. Generously season the meat on all sides with kosher salt and freshly cracked black pepper. Place roast fat side up on a rack in a shallow pan, then roast for 25 minutes. Reduce the oven temperature to 350℉ and continue to roast for about 15 minutes per pound, or until an instant-read thermometer reaches an internal temperature of 130-140℉, for a medium-rare center. Allow the roast to rest on a cutting board for at least 15 minutes before carving. Present the roast whole. Spoon warm pan drippings over, if desired.
Grilling
Allow the roast to come to room temperature so that it cooks evenly on the grill. Season with salt, pepper, and your favorite dry rub, if desired. Grill over indirect heat with the lid closed. Cook for about 1 hour, then turn the roast over. Keep the temperature around 300 degrees, and continue to grill for 15 minutes per pound, until an instant-read thermometer registers 125-130 degrees for medium-rare, which could be anywhere from 30-60 more minutes. Remove the roast 10 degrees before the desired temperature, as it will rise another 10 degrees while resting. Loosely tent with foil for 20-30 minutes to allow the juices to be reabsorbed, then cut into steaks and serve.
At D'Artagnan, we work with ranchers who raise Wagyu cattle in the Midwest, combining Western ranching know-how with traditional Japanese techniques. The emphasis of the program is humane treatment and a low-stress environment for the cattle throughout their lives.
Our cattle begin on pasture and are then introduced to a gradual feeding system in the Japanese style, with seven different feed variations, which include grain, rice plant, and corn, free-choice minerals and fresh water.
And, like their Japanese cousins, the strictly-followed diet rotation is the secret to the development of the characteristic marbling, delicate texture and superb flavor. Raised until the age of 30 months, the cattle are fully monitored at every stage of their growth.
