Rib Of Beef | Grass Fed & Dry-Aged
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Grass Fed Dry-Aged Rib of Beef | The Ultimate Roasting Joint
The centrepiece of any celebration, our Grass-Fed Dry-Aged Rib of Beef is a roasting classic with serious impact. The prime section of the animal — where our ribeye, Côte de Boeuf and Tomahawk all originate — boasting marbling throughout, delivering unparalleled flavour as the fat caramelises during the cook, basting the entire joint as it goes.
Our expert butchers take the time to chine the backbone and remove the plate before tying — delivering more meat, less bone, and light work when carving. Simply remove the rib bones at the back and it's plain sailing from there.
Why You'll Love It
🔥 Dry-Aged for 32 or 45 Days – Deep, concentrated flavour and unbeatable tenderness.
🥩 Expertly Butchered – Chined, plate removed and tied for easy carving and maximum meat.
🌿 Grass-Fed & Pasture-Raised – From native British cattle on small, independent UK farms committed to regenerative farming.
What Our Customers Say
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"The centrepiece we were after, perfect!" — Sophie, P
A Cut Above the Rest
This is the joint that defines Sunday roasts and Christmas feasts. Dry-aged for a minimum of 32 days — select the 45 day option for even greater intensity. Choose to keep the dry-aged dark crust on or off at checkout — either way, you're in for a treat. Also explore our Boneless Rib of Beef for easier carving, or the Wing Rib Roast for a slightly different cut from the same section.
Order Now
Order before 11am Tuesday to Friday for next-day delivery. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What is rib of beef?
Rib of beef is a large, bone-in roasting joint taken from the fore-rib section of the animal — the same section as ribeye steaks, Côte de Boeuf and Tomahawk. It's one of the most flavoursome roasting joints you can buy, with generous marbling throughout and a thick fat cap that bastes the meat as it cooks. The bone adds further flavour and helps conduct heat evenly through the joint.
How many does a rib of beef serve?
As a general guide: a 2-bone rib (approx 2-2.5kg) serves 4-6 people, a 3-bone rib (approx 3-3.5kg) serves 6-8. This depends on appetite and side dishes. Our butchers remove the chine bone and plate to maximise the meat-to-bone ratio, so you get more eating from each joint than you would elsewhere.
How do I cook a grass fed dry-aged rib of beef?
Bring to room temperature for 1-2 hours. Season generously with sea salt all over. Roast at 220°C for 20 minutes to develop a crust, then reduce to 160°C for approximately 15 minutes per 500g for medium-rare. Rest for at least 20-30 minutes before carving — this is essential for a large joint. Use a meat thermometer: 52-55°C internal for medium-rare.
What's the difference between 32 day and 45 day?
The 32 day rib of beef delivers outstanding flavour — deeply beefy with excellent tenderness. The 45 day takes it further — more concentrated, more complex, with a nuttier, more mineral character. Both come from the same native British cattle; the ageing period is the only difference. If it's a special occasion, go 45 day.
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.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
