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.
Supplied chilled and Vacuum Packed. Store at < 5oC. See pack for shelf life. Suitable for freezing. Freeze on day of purchase and use within 3 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. See Roast cooking guide.
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