Our favourite roasting joint and a true masterpiece. Sensational rib meat, wonderful marbling and that all important bone for extra flavour. Always Dry-Aged for a minimum of 32 days, our Rib Roast is what Sunday roasting is all about. We take the time to chine the back bone and remove the plate before tying up, delivering maximum flavour and light work when carving. Simply remove the rib bones on the back and it's plain sailing from there.
Supplied with the dark dry-aged side on or off, feel free to let us know your preference at checkout. We always cook with it on but that's just us.