One of the favourite cuts available at the Carvery and it’s not hard to understand why. Watching them carve the meat off the bone makes it even more appealing, with the beef having this beautiful subtle flavor that went well with the red wine jus or any of the salts they offered. My advice is to ask for a slightly thicker cut, and if possible to get the deckle area (part that wraps around the Ribeye) for maximum enjoyment!