Roasts & Ribs
Roasts, like steaks, come in all shapes and sizes. Oven roasts, like Top Sirloin or Prime Rib, are best cooked in the oven with no lid and no liquid, whereas pot roasting cuts like Blade or Chuck Roasts love a good moist soak under a tight fitting lid in your slow cooker or Dutch oven. And who doesn’t love a big batch of beef ribs? On the barbeque or in the oven, ribs never disappoint.