Bone-In Rib Roast

A very serious contender for the most impressive Christmas centerpiece, the rib of beef is the roasting joint taken from the fore-rib. This is the same section of the animal that gives us the ribeye steak, the tomahawk steak and the Côte de boeuf. Beautifully marbled and tender when cooked correctly, it really is one of the finest cuts of beef available. 

Expertly trimmed by our master butchers, and available as a 2, 3, 4 or 5 rib roast. 

Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.

A reminder that whilst our skilled butchers will try their hardest to adhere to the weights requested, these are natural products, cut by hand and there might be slight variation from the estimated total. 

Pictures for illustrative purposes only