The 7-bone roast is better known in the Netherlands as the fine rib lab.
The meat of the thin loin passes into the rib-eye and then into the fine rib steak. This means that the meat is a bit fatter and often less tender. Depending on the type of animal that a butcher has slaughtered, the meat must be roasted or stewed. Low and slow preparation on the BBQ is done by ‘reverse sear’ (in other words, first cooking via indirect heat and then grilling over the coals) to a core temperature of 54 degrees.