Dry Aged Boneless Rib Roast

Himalayan Salt Matured for a Minimum of 35 Days


  • Premium Scotch Beef
  • Succulent & Juicy Roast


The marbling through the beef is perfect for keeping the beef tender whilst cooking. The perfect roast for special occasions.

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.

Additional information

Weight N/A