Grass Fed Dry-Aged Rib of Beef | The Ultimate Roasting Joint

The centrepiece of any celebration, our Grass-Fed Dry-Aged Rib of Beef is a roasting classic with serious impact. The prime section of the animal — where our ribeye, Côte de Boeuf and Tomahawk all originate — boasting marbling throughout, delivering unparalleled flavour as the fat caramelises during the cook, basting the entire joint as it goes.

Our expert butchers take the time to chine the backbone and remove the plate before tying — delivering more meat, less bone, and light work when carving. Simply remove the rib bones at the back and it's plain sailing from there.

Why You'll Love It

🔥 Dry-Aged for 32 or 45 Days – Deep, concentrated flavour and unbeatable tenderness.
🥩 Expertly Butchered – Chined, plate removed and tied for easy carving and maximum meat.
🌿 Grass-Fed & Pasture-Raised – From native British cattle on small, independent UK farms committed to regenerative farming.

What Our Customers Say

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"The centrepiece we were after, perfect!" — Sophie, P

A Cut Above the Rest

This is the joint that defines Sunday roasts and Christmas feasts. Dry-aged for a minimum of 32 days — select the 45 day option for even greater intensity. Choose to keep the dry-aged dark crust on or off at checkout — either way, you're in for a treat. Also explore our Boneless Rib of Beef for easier carving, or the Wing Rib Roast for a slightly different cut from the same section.

Order Now

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

Frequently Asked Questions