Galician Prime Rib-Roast | Dry-Aged — The World's Greatest Roasting Joint

Our Dry-Aged Galician Prime Rib Roast is a centrepiece like no other. Taken from the 8 prime bones on the beast, the prime rib-roast joint runs from the chuck-end ribeye to meet the wing rib — what we in the trade call the very best section on the carcass. With golden fat, exceptional marbling and a naturally rich flavour, this is a beef roasting joint unlike any other.

Galician Beef has fast become a staple at Thomas Joseph. If you want the best roasting joint there is — and maybe ever will be — this is for you.

Sourced from Rubia Gallega cattle reared on pasture in Galicia, Northern Spain, the cattle mature slowly on lush pastures — dry-aged in-house and prepared by our expert butchery team. These cattle live up to five times longer than conventional UK herds, maturing naturally over 8–12 years to produce meat with extraordinary flavour and unmistakable quality. Please note the product may vary slightly depending on which end of the prime rib you receive, but rest assured it is all taken from the 8-bone section.

Why You'll Love It

🔥 French-Trimmed & Expertly Prepared – A showstopping roasting joint with pure steak meat and minimal rib cap.
🥩 Unrivalled Marbling & Golden Fat – Naturally developed over years of pasture-rearing for superior flavour.
🌿 Pasture-Raised in Galicia – Sourced from slow-grown Rubia Gallega cattle raised on pasture, with a natural diet of grass, haylage and silage.

A Cut Above the Rest

Galician beef is often described as "Spanish Wagyu" — and with good reason. The marbling, golden fat and mature character of this prime rib make it the ideal choice for anyone seeking a world-class roasting joint. Also explore the Galician Prime Rib for the steak version, or the Galician Ribeye for individual boneless steaks.

Order Now

Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.

Frequently Asked Questions