Top of the Rib is more marbled than the first cut brisket, but leaner than the second cut, and has a slightly beefier flavor. The even marbling in this roast also makes it a great candidate for smoking. It’s delicious and tender when cooked like a brisket and cut against the grain.
Ways to Cook: Braise, Roast
Size: by the piece, boneless, individually vacuum packed
You May Also Like: 1st Cut Brisket
Suggested recipe: Slow Roasted Top of Rib Roast with Three Berry Glaze
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