Grass Fed, Dry-Aged Rib Of Beef
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The Prime piece of the beast for roasting and where our favourite Ribeye, Cote De Boeuf and Tomahawk originates from, our Rib of Beef is our quintessential Christmas Day Beef Joint, a true masterpiece.
Taken from the fore-quarter of the beast and with wonderful marbling running throughout, the Rib of Beef boasts huge flavour and succulent meat as the fat caramelises during the cook, basting the entire piece as it goes.
Dry-Aged for a minimum of 32 days, our Rib of Beef is what Sunday roasting is all about. We take the time to chine the back bone and remove the plate before tying up, delivering maximum flavour and light work when carving. Simply remove the rib bones on the back and it's plain sailing from there.
Supplied with the dark dry-aged side on or off, feel free to let us know your preference at checkout. We always cook with it on but that's just us. If you would like a Rib of Beef, aged longer, simply select the 45 Day age from the dropdown.
All of our Grass Fed Beef is sourced from Native Cattle, Born and Raised in the UK on farms that we know and trust. Farms that align with our ethos and work with nature to not only produce the very highest quality meat but pave the way for sustainability with regenerative practices.
Without question, this is some of the best Pasture-Raised meat in the UK, bred on small independent farms that encompass everything that TJB believes in.