I picked up a 15 lb. 2" lip ribeye from Sam's today for 7.99 / lb.. Didn't have bone in ribeys.
I'm planning on keeping a 10 lb roast from the small end foward to cook for Christmas. The rest toward the large end will be cut into steaks.
I plan on tying the roast and reverse searing it .
Should I cut the lip off before hand since it is mainly fat ?