28-Day Dry-Aged Rib of Beef

£20.00 deposit

Please pre-order by Saturday 16 December.
Orders will be available for collection after 2pm on Friday 22 and Saturday 23 December, and from 9am-11:30am on Sunday 24 December. Please note we close at midday on Christmas Eve.

Our 28-Day Dry-Aged Rib of Beef is the ultimate feasting joint, serving richly marbled meat on the bone for maximum succulence and flavour. We present the joints neatly trimmed, but leave a good covering of fat to baste the meat as it roasts and form a rich, caramelised crust. And if you prefer, we can French trim them, removing the chine bone for easier carving. Perfect served pink with Yorkshire puddings and a dollop of creamy horseradish sauce or fiery English mustard.

This is a pricey cut (£23.49/kg), and while we’ve given guide weights below, the actual joints will vary according to the size of beast. So to make sure you pay only for the cut weight (before trimming), we’re asking customers for a £20 deposit now and we’ll reinvoice you for the balance once we’ve prepared your joint.

See below for help choosing the right size joint, and for roasting timings and tips.

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How much do you need?

2 ribs (approx. 2.25kg) – serves 4-5
3 ribs (approx. 3.4kg) – serves 6-7
4 ribs (approx. 4.5kg) – serves 8-9

How to roast your beef joint

Over the years we’ve found that one method works perfectly for us, resulting in meat that’s always tender and succulent.

  • Take your joint out of the fridge an hour before roasting. This allows the meat to come to room temperature and ensures it cooks more evenly
  • Preheat the oven to 220˚C/fan 200˚C/gas 7.*
  • Choose a deep-sided roasting pan big enough to hold the meat comfortably and add water or wine to a depth of 12-25mm (½-1in). This helps keep the air moist and ensures the meat stays succulent.
  • Sit your joint in the liquid then place the pan in the hot oven.
  • Cook for 20 minutes to seal the meat, then lower the temperature to 180˚C/fan 160˚C/gas 4 to finish cooking.
  • Allow 20 minutes per 500g for medium rare; 25 minutes per 500g for medium; or 30 minutes per 500g for well done.
  • Once cooked, transfer the joint to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes before carving. This gives the juices a chance to settle and makes the meat easier to carve.
  • It also gives you time to turn all those lovely pan juices into rich gravy.

*All ovens vary, and some models adjust the temperature, depending on whether you choose a conventional or fan-assisted programme. Always refer to your oven’s handbook, and if you’re still unsure, use an oven thermometer to check the temperature and make adjustments as needed.

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