Dry-Aged Scotch Beef Carvery Rib
Price range: £75.00 through £250.00
A magnificent dry-aged Scotch Beef rib, expertly prepared and hand tied by our butchers. Beautifully marbled, tender and full of rich beef flavour – an impressive centrepiece for Christmas dinner.
£20 deposit per order today. The balance is paid when you collect.
Collect from Manor (Ruislip) or Hillingdon. Choose your shop and day at checkout.
Weights are approximate. Your order reserves a bird or joint within the weight range you choose, and the final balance is based on the actual weight when you collect.
Our Dry-Aged Scotch Beef Carvery Rib is a spectacular roasting joint, selected for its exceptional marbling, tenderness and rich beef flavour.
Dry ageing allows the beef to develop a deeper, more concentrated flavour before each joint is traditionally prepared by our butchers. The chine bone is removed for easier carving, the rib bones are neatly trimmed and the joint is carefully hand tied ready for roasting.
The generous natural fat covering and marbling help baste the beef as it cooks, producing beautifully succulent slices and the unmistakably rich flavour of a traditional rib roast.
Each joint is individually cut by our butchers to achieve your selected weight as closely as possible. As beef is a natural product, the number of rib bones may vary according to the size and shape of the joint.
Why choose this product
- Dry-aged Scotch Beef
- Excellent natural marbling
- Rich, traditional beef flavour
- Chine bone removed for easier carving
- Expertly butcher prepared and hand tied
- Impressive Christmas roasting centrepiece
Cooking Instructions
For best results, remove the beef from the fridge around 1 hour before cooking to allow it to come towards room temperature.
Preheat the oven to 220°C / 200°C fan / Gas 7.
Season the beef generously with salt and place it in a roasting tray with the fat side facing upwards. Roast for 20 minutes at the high temperature, then reduce the oven to 180°C / 160°C fan / Gas 4.
Continue roasting until the centre of the joint reaches your preferred temperature. For the most reliable result, we recommend using a meat thermometer inserted into the thickest part of the beef, avoiding the bone.
| Finish | Remove from oven at approx. |
|---|---|
| Rare | 48–50°C |
| Medium-rare | 52–54°C |
| Medium | 56–58°C |
| Medium-well | 60–62°C |
| Well done | 65°C+ |
Resting is essential. Loosely cover with foil and rest for at least 30 minutes, or around 45 minutes for the larger joints, before carving. The internal temperature will continue to rise while the beef rests.
We recommend serving medium-rare to medium to make the most of the tenderness, marbling and flavour of the dry-aged beef.
Remove the rib bones in one piece after resting, then carve the beef across the grain.
Storage
Keep refrigerated at 0–5°C. Use by the date shown on the label.
Freezing
Suitable for freezing. Freeze on receipt and use within 3 months. Defrost thoroughly in the fridge before cooking. Do not refreeze once defrosted.
Ingredients
100% Scotch Beef
