Dry Aged Rib Of Beef

Our stunning locally reared dry aged rib of beef makes a fabulous centrepiece for your Easter celebrations.   

Expertly aged in house by our butchery team the dry aging process enhances the flavor.  

Each joint is beautifully presented ready to put straight in the oven.

Sizes Available:

2 Rib, serves 2-3 people / 4 Rib, serves 7-8 people

Cooking Instructions: 

Before cooking allow the joint to come up to room temperature and pat dry.

Preheat oven to 200C.  Season the beef with salt & pepper.  Roast at 220C for 20 minutes and then for a further 30 minutes per kg at 160C.

Rest at room temperature for at least half of the total cooking time.