Galician Prime Rib | Dry-Aged
- In stock, ready to ship
- Free Shipping Over £95
Description
Galician Prime Rib | Dry-Aged — Exceptional Flavour from Northern Spain
Our Dry-Aged Galician Prime Rib is sourced from Rubia Gallega cattle raised in the hills of Galicia, Northern Spain — a breed renowned for producing some of the most flavoursome beef in the world. Matured slowly over 8–12 years and finished on pasture, this beef develops deep, rich marbling, unctuous yellow fat and a complexity of flavour that is simply unmatched.
This is not your standard prime rib. With meat aged both naturally on the grass and then expertly dry-aged in-house, the result is a supremely rich, well-marbled rib with a characteristically nutty depth and extraordinary tenderness.
Why You'll Love It
🔥 Exceptionally Aged Beef – From cattle matured for up to 12 years for extraordinary marbling and flavour.
🥩 Naturally Raised in Galicia – Slow-grown on grass, haylage and silage in the Spanish hills.
🌿 Pasture-Reared & Carefully Sourced – Selected from Spanish farms where cattle mature naturally over many years on a grass-based diet.
A Cut Above the Rest
Often referred to as "Spanish Wagyu," Galician beef delivers an eating experience like no other. The intramuscular marbling, golden fat and robust flavour are the result of slow, natural growth and traditional rearing methods — a far cry from conventional systems. This is beef with true provenance, pedigree and presence. Also explore our Galician Prime Rib-Roast for the full roasting joint, or the Galician Ribeye for the boneless steak version.
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What is Galician beef?
Galician beef comes from Rubia Gallega cattle — an ancient breed native to Galicia in Northwest Spain. These cattle are raised for 8–12 years on natural pasture, far longer than any conventional breed. The extended lifespan produces beef with extraordinary marbling, golden yellow fat and a complex, nutty flavour profile that has earned it the nickname "Spanish Wagyu."
How do I cook a Galician Prime Rib?
Bring to room temperature for at least 1 hour. Season generously with sea salt. Sear in a very hot pan or over direct flame — 3-4 minutes per side for medium-rare. The golden fat renders beautifully and self-bastes the meat. Rest for at least 8-10 minutes before carving. The complex flavour needs no seasoning beyond salt — don't overpower it with sauces.
Why does Galician beef have yellow fat?
The distinctive golden yellow fat is a hallmark of cattle that have spent years grazing on fresh grass. The carotenoids in the grass — natural pigments found in plants — accumulate in the fat over time, giving it that characteristic yellow colour. It's a quality indicator: yellow fat means time on pasture and a natural diet.
Where does the beef come from?
From Rubia Gallega cattle raised in the hills of Galicia, Northern Spain. Sourced from trusted Spanish producers whose ethics and farming practices mirror our own — slow-grown on grass, haylage and silage over 8–12 years. Then dry-aged in-house at TJB to concentrate flavour and perfect the texture.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Shipping & Storage Information
Shipping
We offer standard delivery services Wednesday - Saturday, the cut off point for next day delivery is 11am. Orders placed after this time can be scheduled for the day after, onwards.
Our boxes are designed to keep the chilled products at the right temperature for up to 72 hours from the time they leave our cold store. Boxes leave us at approximately 4pm each day and are then out for delivery between 8am to 6/7pm so are generally in transit for around 24 hours.
We strongly advise customers to download the DPD app for updates and to organise your "Safe Place" for where the delivery driver can leave your parcel in the event that you are not at your address.
Our deliveries are made on a "no signature required" basis. In the event that nobody is available to take delivery of your order at your delivery address or you ask us to leave your goods unattended at a secure place, Thomas joseph Butchery rejects all liability that may arise in consequence of the delivery being left unattended, including, without limitation, theft, tampering or contamination, however caused. It is your responsibility to be in on the day of delivery and have put in place arrangements for the delivery if you are not going to be at the address. To avoid any unforeseen issues, customers must add "delivery instructions" for where to leave the parcel, at the checkout stage.
The boxes do not need to be signed for but if there is nowhere to leave them, they will be taken back to the depot and you may need to collect the following day or accept delivery on the second day. If delivery is attempted and you are not there on day one we assume no liability after this first initial delivery attempt.
Delivery addresses must be put in correctly by the customer at the checkout. We do not assume any responsibility for goods sent to addresses that are not put in correctly and we do not alter any addresses unless asked specifically to do so by the customer in question either by email or over the phone, this must be done 24 hours before delivery. We hold no responsibility or liability for any goods sent to incorrect addresses that have been organised with our courier by the customer during transit, again it is the customer’s full responsibility to put in an address that is correct.
One hour delivery slots will be sent on the delivery date but no exact time can be given. While our courier does its best to deliver within the timeslot, delays may occasionally occur and claims cannot be made for deliveries received within 48 hours. We recommend choosing a delivery date at least one day ahead of when your order is required to avoid any potential disappointment.
If you have any special requirements, please do not hesitate to contact us on 01277 373 656.
Storage
90% of our products are cut fresh and vacuum packed to give you as long a shelf life as possible, you will have 7 days from the packing date within which to use the meat. All vacuum packed products are issued with a use-by date and must be kept at 4 degrees or below once received. If you would like your products wrapped in paper, please just let us know during checkout.
The use-by-dates for paper wrapped products are as follows:
Beef, Lamb and Pork cuts: 3 days
Chicken, sausages, burgers and mince: 2 days
Our aim is for you to have the best meat products, delivered directly to your door. With that in mind, we’ve put together a simple go-to guide on what to do once you hear the doorbell ring.
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Unpack. We recommend placing your products on a baking rack in your fridge. Allowing the air to get to your meat will keep them from sweating and discourage bacteria growth. If vacuum packed, take your meat out the day before you want to use it.
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Store. Keep your meat away from other food, if you can, treat yourself to a whole shelf.
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Freeze. Freeze on the day of purchase and if vacuum packed, keep them that way. If not, place them in a bag with as little air as possible, try a zip-loc bag and squeeze out the air as you fasten it. Use within 6 months.
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Defrost. Defrosting in the fridge is the optimum way to go. Allow 24 hours and use within 24 hours of being defrosted.
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Enjoy. Go fourth and enjoy your wonderful meat! Don’t forget to take a snap and post it on insta or facebook and if you’re really happy, go tell your friends and leave us a review on google :).
Returns
If you are unsatisfied with anything in your order, please contact one of our team on 01277 373656Â and we will look into the matter for you. While we do not accept returns via post we are happy to look into anything. We would never send you anything that we would not eat ourselves and truly believe that our products are of superb quality. We take enormous pride in what we do and every issue very seriously, if something is wrong we shall endeavour to put it right.
