Expertly prepared by our butchers, our Dry-Aged Rib Roast on the Bone is a centrepiece roast unbeatable for any occasion. Our 28-day maturation process gives the muscle tissues in the meat time to break down and the water to evaporate. Roast in the oven for less time than your traditional rib roast for a fantastic taste treat. The roast is prepared so that you simply cut the strings and lift the meat off the bone. Perfect.
As a general guide when deciding on the size of joint wanted, we suggest around three-quarters of a pound of meat per person for bone-in roasts.
Supplied chilled and Vacuum Packed. Store at < 5°C. See pack for shelf life. Suitable for freezing. Freeze on day of purchase and use within 12 months.
Remove all packaging and allow to sit for 15 minutes to bring up to room temperature. Season well and sear on all sides in a medium hot frying pan. Place in a roasting tin, cover with tin foil and cook in a pre-heated oven at 180°C. Cook for 20 minutes per lb for Medium.
For allergens, see ingredients in capital letters.
We prepare our Rib Roast on Bone so that you cut the strings and lift the meat off the bone, making it easy to serve.
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