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Considered to be the king of roasts. Dry-aged beef on the bone. Serve as a Sunday lunch centrepiece or grill a single rib and share with someone you love.

Also a popular alternative to a Christmas centrepiece.

Portion: One rib between two - three hungry adults, or share one between four. 



  • Oven: 180 degrees C.

  • Cooking time: Sear for 5-6 minutes in a pan on a medium heat to colour all over. Then, put in the oven for 35 minutes per kilogram for medium rare (52 degrees C on a thermometer), or 45 minutes per kilogram for medium (62 degrees C).

  • Resting time: 45 mins.



Dont forget to click the pantry tab for some amazing items to compliment your meals

Grass Fed Rib of Beef on the bone (cap on)

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