Cornish Dry-Aged Grass-Fed Rib Of Beef | 2.5-5kg

The Crown Jewel of the Sunday Roast.

French Trimmed Grass-Fed Rib of Beef

Deeply marbled, dry-aged on the bone, and bursting with rich, beefy depth—our Rib of Beef is built for unforgettable feasts. Roast it slow, carve it thick, and watch the table fall silent.Bold flavour. Unmatched tenderness.

Experience ultimate depth of flavour with our Cornish 21-Day Dry-Aged Grass-Fed Dry Aged Rib Of Beef, prepared from grass-fed Cornish cattle dry-aged for 21 days.Packed with natural marbling, this cut yields succulent, fall-apart texture when slow-cooked, roasted, or grilled.

Visually stunning due to the French trimmed rib bones extending from the joint, the bone being an important detail, ensuring even cooking and moisture retention, whilst also maximising flavour. The chine bone is removed by our team of expert butchers, to ensure easy carving at the table.

The ultimate centrepiece.

• Weight: 2.5-5kg
• Packaging: Vacuum-sealed, chilled
• Origin: Cornwall, UK
• Storage: Keep refrigerated below 4°C.
• Delivery: Mainland UK only. Highland and IOW poastcodes may incur additional charges.

👨🍳 Chef’s Tip: Master the Standing Rib of Beef

Rib of beef on the bone is the undisputed heavy-weight champion of roasts. Because it is a massive joint with thick intermuscular fat, the secret to edge-to-edge pink meat with a sizzling, deeply caramelised crust is reverse roasting and relying strictly on a meat thermometer rather than cooking timers.

1. 24-Hour Salt Dry-Brine: Heavy joints need time for salt to penetrate. Rub sea salt generously over the fat cap and meat 24 hours before cooking, then leave uncovered in the fridge. This seasons the interior while drying out the surface fat for a superior crust.

2. Room Temp is Essential: Take the rib roast out of the fridge a full 2 hours before cooking. Putting a cold 3kg joint into a hot oven leads to a grey, overcooked outer ring and an icy center.

3. The Reverse Roast Method: Instead of starting hot, roast low and slow first at 120°C (100°C fan). Place the beef bone-side down on a wire rack over a roasting pan. Roast until a probe thermometer inserted into the centre reads 48°C–50°C (for medium-rare). This gentle heat renders the fat cap without drying out the muscle fibres.

4. The Final High-Heat Crust: Pull the beef from the oven and tent loosely with foil while cranking your oven as high as it goes (230°C+ / 210°C+ fan). Once piping hot, pop the beef back in for 10 to 15 minutes until the exterior roars into a golden, bubbling, herb-crusted lattice.

5. The Non-Negotiable 30-Minute Rest: A large rib of beef carries immense residual heat. Rest it uncovered on a warm carving board for 30 to 45 minutes. The internal temp will coast up to a perfect 54°C–56°C (Medium-Rare), and the muscle fibres will relax to lock in every drop of juice.