This whole, boneless beef ribeye roast (eye of rib) carries the USDA Prime designation — the highest quality grade awarded to the top 5–6% of all USDA-graded beef in the United States. Sold by the pound, the cut features abundant intramuscular fat marbling throughout, which is responsible for the superior tenderness, juiciness, and rich, beefy flavor that Prime grade commands. Typical whole pieces weigh 14–18 lbs and can be portioned at home into multiple thick-cut individual ribeye steaks for the price of roast beef.

Ribeye from the eye of rib is perfectly suited for dry-heat cooking. On the grill, cook over high heat for 4–6 minutes per side for medium-rare, then rest 5–10 minutes before slicing. In the oven, preheat a cast-iron skillet at 500°F, sear each side 30 seconds on the stovetop, then finish 2 minutes per side in the oven for medium-rare. For sous vide, cook at 137°F for 2–3 hours, then sear on a hot cast iron to develop a crust. The meat is blade-tenderized to further enhance tenderness; Costco recommends cooking to an internal temperature of 145°F, and sous vide at lower temperatures for extended periods is also a safe and precise option.