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Louis Ribs are different meats but they are not
hosting a family cookout
delivers a sublime
Medium-rare to medium doneness is recommended
Beyond its incredible taste
Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged Shellfish Louis Ribs are different meatsOur Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. Our cowboy steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry aged bone in Ribeye. Fine silky marbling, amazing texture and flavor, perfect tenderness and the distinct roasted, nutty flavor of a properly dry aged steak.
