Beef rib roast, large end vs small

[Mosca]

OK, I did my reading, but I wonder if there is a consensus about this.

I have the whole thing, like 7 or 8 bones (didn’t count ‘em). I am still going to use half as a roast, and half will be cut into steaks.

Based on what I’ve read, I want to use the small end for the roast, and the large end for the steaks.

Who agrees, who thinks different?

[smokin fool]

This is a conundrum!!!!
My first thought was big steaks, but then I don't want a puny roast, but then I want a big roast, but then I don't want puny steaks.....and around in circles I go.
In the end I decided 2 roasts or all steaks.

[Mosca]

This is a conundrum!!!!
My first thought was big steaks, but then I don't want a puny roast, but then I want a big roast, but then I don't want puny steaks.....and around in circles I go.
In the end I decided 2 roasts or all steaks.

From what I understand, the small end is more tender and the large end has a bigger spinalis. But what the hell do I know, when I didn’t think about it at all, everything I ate was great. For that matter I could take the roast out of the middle and steaks from both ends.

[ecowper]

I vote for taking steaks from each end :-)

[HouseHomey]

I think somewhere around the 6th rib you’ll get the most spinalis. Toward the rear is a bit leaner with less fat but it is still a ribeye.

pick your poison. I like a small thick steak sometimes. I’ve been eating my meat more towards medium lately and a thick well cooked steak is still tender and I think that small end is deliciously beefy.

my opinion is the large end is more unctuous/fatty/ more ribeye mouth feel like. I hope this makes sense.

I do really enjoy that small end at about 140° finished (eating) temp. Especially the fat ones.

edit:

I like that small end front seared quickly with normal (not 1000°) heat and walking into the cook. I’m weird though.

[Bkhuna]

Large end for both steaks and roast.

[Schwyy]

i like charred spinalis on ribeyes. I always ask the butcher for the largest spinalis for rib eye. i love spinalis for roast too, but enjoy a tender eye on my prime rib.

in short i would base my whole decision on getting the most spinalis for my steaks

[Mosca]

That's my thinking as well.

[GolfGeezer]

Solomon says: Cut 2 ribs off large end and 2 off smaller end for steaks, and the middle for roast.

[bbqLuv]

small end for tenderness, roast in my vote, ribs removed.

[Dewesq55]

I voted, thought I have absolutely no rational basis for my vote. I just like the idea of bigger steaks. 😮

[HawkerXP]

I went with bigger end for roast as you want a consistent shape.