35-Day Dry-Aged Rib of Beef

Cut from the rib section and left on the bone, this joint has the same rich marbling you’d find in a ribeye steak. Dry-ageing for 35 days develops a deeper beef flavour. French trimming exposes the ends of the rib bones for a clean, traditional presentation.

Choose your joint by the number of ribs. The weights shown are approximate and include the bone.

Pat the joint dry and season generously with sea salt and cracked black pepper. Sit it in a roasting tin with the bones underneath and the fat facing upwards. Add garlic and rosemary to the tin if you like.

Follow the roasting instructions supplied with your joint. Use a meat thermometer in the thickest part of the beef, keeping the probe clear of the bone. Once cooked, rest loosely covered with foil before carving.

To serve, run a carving knife along the bones to release the meat, then slice across the grain. Use the pan juices to make gravy or serve with horseradish sauce.

Choose Pick up in store in your basket and select an available collection date. We’ll email you when your order is ready. Please wait for that email before visiting the shop.

Choose Local delivery in your basket to check availability for your postcode. Select an available delivery date from 22 to 24 December before completing your preorder.