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A beef export rib or bone-in ribeye derives from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The term “cowboy cut” is often used in American restaurants for a bone-in rib eye steak. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone.1


  • 1 3-pound bone-in Certified Hereford Beef bone-in ribeye
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander seed
  • 2 teaspoons black peppercorns
  • 2 tablespoons coarse salt
  • 1 tablespoon sweet paprika
  • 2 tablespoons light brown sugar
  • 2 tablespoons finely chopped oregano
  • 5 cloves garlic, minced




Preheat oven to 375 degrees with rack in center position.


Pat roast dry thoroughly with paper towels.


In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.


Rub roast on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring roast to room temperature.


Heat a large cast-iron pan over medium-high heat. Sear roast on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of roast registers 125 degrees for medium-rare.


Transfer roast to a carving board and let stand at least 15 minutes before slicing and serving.

1 Source Wikipedia
2 Recipe taken from