The Boss of Steaks. We left the bones in for enhanced flavor because the sweetest juices are concentrated near the bone. Rib Steaks are cut nice and thick so that you can sear and brown the outside without overcooking the inside. Should never be cooked more than medium-rare.
Tender, bone-in, contains one rib bone (thickness varies from 1¼-1½ inches), weighs approx. 1.5 pounds each, individually vacuum packed.