The ribeye represents all the indulgence and decadence we crave when we think of red meat. This class offers a deep dive on beef ribeyes, exploring everything that the ribeye has to offer by taking students through the entire rib section muscle by muscle. From shoulder end to loin end, from standing rib roast to 1” steak, from spinalis dorsi to deckle, we will demonstrate the many ways to break down a rib section, while touching on best cooking methods and helpful vocabulary for ordering exactly what you want from your local butcher.

This class will feature a rib subprimal breakdown, a cooking demonstration, and a steak tasting with wine. Class participants will each take home part of the ribeye.