Dry Aged Bone In Rib Roast

Himalayan Salt Matured for a Minimum of 35 Days


  • For the Perfect Dining Experience
  • Incredibly Succulent with Superior Taste
  • Generous Marbling Throughout


A traditional roasting joint, unbeatable in flavour and tenderness. This cut is taken from between the loin and the chuck and is a heavily worked muscle with generous marbling running through this. Roasting with the bones adds additional flavour and makes for a show stopping centre piece for those special occasions.

Visit the ‘Make it Scotch’ website for more recipe ideas.

Roast Rib of Beef – Make It Scotch Recipe


100% Scotch Beef


Typical Nutritional Values

 Per 100gPer Serving (100g)
Energy (kJ)1052 kJ1052 kJ
Energy (kcal)253 kcal253 kcal
Fat20 g20 g
Saturated Fat8.9 g8.9 g
Carbohydrates0 g0 g
Sugars0 g0 g
Protein19 g19 g
Salt0.13 g0.13 g

Cooking Instructions

If held frozen, defrost thoroughly before cooking.

About 30 minutes before cooking, remove the meat from its packaging and pat dry with kitchen paper to allow the beef to come to room temperature.

Pre-heat the oven to 220C/Gas 7

Rare: 15 minutes per lb(450g) plus 20 minutes

Medium-Rare: 20 minutes per lb(450g) plus 20 minutes

Well Done; 25 minutes per lb(450g) plus 25 minutes

Cook joint with fat side uppermost. Baste during cooking or use covered roasting tin.

Once, suitably rested this can then be sliced.

This a guide only, cooking time varies depending on the cut and oven.

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