This Dorchester rib of beef is dry aged for a minimum of 4 weeks to develop the flavour and make the meat far more tender than it would be fresh. These beef ribs have amazing marbling which is packed with flavour and gives it an incredible texture when cooked.
All of our best-graded British beef is delivered weekly. We only take the prime cuts from the very best quality meat so you can guarantee consistently high quality in every order.
Cooked from room temperature, in a hot oven, the outside will char beautifully with a decent layer of golden fat, and the inside will cook to perfection with a little rare meat for those who like it, and the entire joint will flood with deep savoury flavour from the internal fat.
Before you start to cook a rib of beef, you need to do a little bit of prep and research first, and work out how long you need to cook it for. To do this you need to know the weight of the rib joint. You need to calculate the cooking time by allowing an initial 20 minute blast on a high heat (220℃) and then 20 minutes per 500g for medium, 15 minutes per 500g for medium-rare, and 10-15 minutes for rare, at 160℃. Our advice is to go for medium or medium rare when cooking at home as this way you’ll have some well-done meat for those who like it that way, on the outside and some pinker meat towards the centre of the joint.
When it is cooked, you need to let it rest for at least 20 minutes.
We recommend using a temperature probe. Get the centre of the meat to 53c for medium rare.