Dry Aged Rib of Beef on the Bone (x large) 4.8kg

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Size: 1.2kg

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Our rib of beef was officially voted the best roast beef in England at the George awards in 2004. Locally reared Yorkshire beef from our own and local farms.

Cooking: Hot sear for 20 minutes then reduce oven to 180*C/355*F/Gas 4 and allow 15 - 30 minutes per 450g (depending on how well done you like your meat). Check the juices from the centre for readiness Red = rare Pink = medium Clear = well done. Cover and rest in a warm place for 20 minutes before serving.

Ingredients: Beef (90%).

Allergens: Highlighted in CAPITALS

Min weight: 4.8 kg

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