Port Infused Dry Aged Côte de Boeuf

Our locally sourced rib of beef is dry aged for 28 days on the bone before a 72hr infusion in ruby port and a further 48hrs dry ageing. Our skilled Butchers then trim the joint down to a beautiful Côte de Boeuf.

The dry aging technique enhances the meat's natural tenderness, resulting in a truly remarkable, rich joint. The ruby port infusion adds a unique, fruity flavour, and the roasting juices make for an exceptional gravy!

It's a one of kind joint of meat to enjoy over the festive period.

Sizes available:

2 ribs (approximately 2kg), serves 4-5 people / 3 ribs (approximately 3kg), serves 6-8 people / 4 ribs (approximately 4kg), serves 8-10 people

Pairs perfectly with our Malbec Sierra Alta

Why not add our Christmas Meat Box to complete your Christmas dinner; includes classic sausage meat, streaky bacon, pigs in blankets and gammon.