Top of the Rib - Cap On
Description
Top of the Rib is more marbled than a first cut brisket, but leaner than second cut and has slightly beefier flavor. We've left a 1/4" layer of fat on this roast to baste it while it cooks. Top of the Rib is a great roast for braising ahead and enjoying for any holiday meal. The even marbling in this roast also makes it a great candidate for smoking.
Naf’s Tips
Top of the Rib is amazing in the smoker.
- Oven/Roast: Braise low and slow until tender. Do ahead: braised meats taste best a day or two after cooking.
- Smoker: Smoke until internal temperature reaches 133F, keeping your smoker temperature between 215F-230F. For a 4lb roast, this will take about 2 hours.
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Shipping information
Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.
