Rib of Beef

Dry-aged on the bone for a minimum of 28 days, this premium rib cut is naturally tender with exceptional depth of flavour. Best cooked medium-rare and served on the bone with chunky chips, creamed spinach, and a bold red wine for a restaurant-quality treat. Serves 2–3.

Weight per person:

We recommend approximately 400g per person.

Storage:

Your meat will arrive frozen. When your meat arrives, simply pop it into your freezer.  Defrost in your fridge until fully thawed, then allow the beef to come up to room temperature before cooking.