Grain-fed Beef | Australia

John Dee Rib-eye Bone-in Cap-off Angus MB3+ Prime


*Price may vary depending on weight

John Dee Rib-eye Bone-in Cap-off Angus MB3+ Prime boasts beautiful marbling with a score of 3+, ensuring a luxuriously juicy, melt-in-your-mouth texture. Sourced from premium Angus cattle and graded Prime, this cut represents the pinnacle of quality. While the ribeye cap is removed for easier preparation, the bone adds a depth of flavor and richness during cooking. - ideal for roasting, grilling, or pan-searing.

Also known as: Bone-In Ribeye, Delmonico Steak, Cowboy Steak


Ribeye Bone-In Cap-Off Angus MB3+ Prime is from the rib primal and boasts exceptional flavor and tenderness. Sourced from Angus cattle, renowned for their superior marbling, this cut features extensive marbling (MB3+ Prime) for a melt-in-your-mouth experience. While the flavorful ribeye cap is removed for easier preparation, the bone remains, adding depth and richness to the steak and promoting even cooking.

Experience unparalleled beef with John Dee Super Gold Angus. Raised with care on natural pastures in Australia's pristine Darling Downs, these cattle are antibiotic-free and HGP-free. For exceptional marbling and tenderness, select steers and heifers are grain-fed 150-250 days. John Dee's commitment extends to humane processing and meticulous grading under the AUSMEAT system. Only carcasses achieving a marbling score of 3+ qualify as Super Gold. Carefully aged and expertly trimmed, this beef has captivated discerning chefs and customers for over 30 years. Indulge in superior quality and consistency.

- Grain-fed
- Marbling score 3+
- Australian Grown & Made
- 100% Antibiotic-Free
- HGP-Free
- HALAL Certified
- MSA-Graded / AUSMET-Graded
- Delivered frozen
- Exceptionally marbled
- Luxuriously tender

Important Notes:
- Excellent Marbling: This cut boasts beautiful marbling, allowing for high-heat cooking that develops a delicious crust while keeping the interior juicy.
- Medium-Rare is Ideal: Aim for this doneness level to maximize the tenderness and rich flavor of your ribeye.

Pan-Searing and Oven Finish:
1. Preheat oven to 220°C (425°F).
2. Heat a cast-iron skillet or grill pan over medium-high heat.
3. Sear ribeye on all sides, including the bone, until well-browned.
4. Transfer pan to preheated oven and roast until desired doneness.

Reverse Sear:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the ribeye on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a cast-iron skillet or grill pan over very high heat. Sear the ribeye on all sides, including the bone, 1-2 minutes per side for a deeply browned crust.

1. Preheat grill to medium-high heat.
2. Sear the ribeye over direct heat for a few minutes per side to get a nice char, including the bone.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness.

- Thermometer is Your Friend: Use a meat thermometer, aiming for medium-rare (54-57°C/130-135°F).
- Rest, Then Slice: Let the ribeye rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Carve Along the Bone: Slice the meat away from the bone for serving.

Rare (52-55°C / 125-130°F): Very soft texture, very red center. Delivers maximum beefy flavor and excellent tenderness.

Medium-Rare (57-60°C / 135-140°F): Highly recommended for ribeye. The ideal balance of tenderness, juiciness, and incredible flavor. Center is bright pink and warm.

Medium (63-65°C / 145-150°F): Slightly firmer texture, light pink center. Still tender and flavorful, with the marbling in MB3+ helping to manage dryness.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center, noticeably firmer. Suitable if you prefer a more cooked-through steak, but some tenderness may be lost.

Well-Done (Above 71°C / 160°F): Generally not recommended, especially for a prime ribeye, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.