Our 42-day maturation process gives the muscle tissues in the meat time to break down and the water to evaporate. This means in-depth flavour and amazing tenderness in our Dry-Aged Rib Roast on the Bone. Roast in the oven for less time than your traditional rib roast for a fantastic taste treat. Choose from the 3.5kg – 2 Rib or 6.5kg – 3 Rib cuts.
As a general guide for calculating roast size wanted, we suggest around three-quarters of a pound of meat per person for bone-in roasts.
Supplied chilled and Vacuum Packed. Store at < 5oC. 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 and cover with tin foil and cook in a pre-heated oven at 180oC. Cook for 20 minutes per lb for Medium.
For allergens, see ingredients in capital letters.
This Rib Roast on the Bone has been matured in-house for 42 days to intensify the flavour and tenderness.
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