Dry Aged Rib Of Beef

1. Allow the joint to reach room temperature and pat dry before cooking.
2. Preheat the oven to 220°C/425°F/Gas Mark 7.
3. Season the rib of beef generously with sea salt and freshly ground black pepper.
4. Place the beef in a roasting tin surrounded by onions, garlic, and a vegetable trivet.
5. Roast at 220°C for 20 minutes, then reduce the oven temperature to 160°C and continue roasting for 30 minutes per kg.
6. Use a meat thermometer to check for an internal temperature of 50-55°C for medium rare, or 60°C for a more well-done result.
7. Rest the beef in a warm place for 20 minutes before carving.

Note: Cooking times and methods are provided as a general guide. Adjustments may be needed based on your specific equipment and preferences.

Local Delivery Service:
We’re delighted to offer delivery to select postcodes in Hertfordshire and Essex! To check if we deliver to your area, please see the list of postcode districts below:
Delivery Postcodes: SG1, SG2, SG3, SG4, SG7, SG8, SG9, SG10, SG11, SG12, SG13, SG14, AL6, CM17, CM18, CM19, CM20, CM21, CM22, CM23, and CM24.
*Please note, we only deliver to these specific postcodes and do not offer nationwide delivery.*

Spend £40 or more to enjoy free delivery. Orders under £40 will incur a £5 delivery charge.

Order & Collect: Take advantage of our convenient Order & Collect service at our farm. Collection times are from 9:30 am to 11:30 am, with a minimum order of £10.

For more information about our Delivery Areas and Order & Collect service, click here.