Dry-Aged Scotch Beef Sirloin Wing Rib
Price range: £75.00 through £225.00
Turn Christmas Day dinner into a banquet fit for a king with this magnificent table centrepiece. Beautifully marbled, dry-aged Scotch Beef sirloin left on the bone for exceptional flavour, tenderness and a truly impressive Christmas roast.
£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 Sirloin Wing Rib is a traditional bone-in roasting joint cut from the sirloin end of the beef, offering beautifully tender meat with the added depth of flavour that comes from roasting on the bone.
Carefully dry-aged to develop its characteristic rich, concentrated beef flavour, each Wing Rib is expertly prepared by our butchers. The bones are trimmed to a practical roasting length and the joint is carefully shaped and hand tied, ready for the oven.
The natural fat covering protects and bastes the sirloin as it roasts, helping to keep the meat beautifully succulent while developing a richly caramelised exterior.
An impressive alternative to a traditional rib roast, the Sirloin Wing Rib makes a superb centrepiece for Christmas dinner and is available in four sizes for gatherings large and small.
Why choose this product
Combining tender Scotch Beef sirloin with the flavour and presentation of a traditional bone-in roast, our dry-aged Sirloin Wing Rib is expertly butcher prepared and hand tied for a spectacular Christmas centrepiece.
Cooking Instructions
Remove the Wing Rib 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 and place in a roasting tray with the fat facing upwards.
Roast for 20 minutes, then reduce the oven to 180°C / 160°C fan / Gas 4 and continue roasting until the centre reaches your preferred temperature. For the most reliable result, use a meat thermometer inserted into the thickest part of the sirloin, 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+ |
Once cooked, loosely cover with foil and rest for at least 30 minutes, allowing around 40–45 minutes for the larger joints.
Butcher's recommendation: We recommend serving medium-rare to medium to make the most of the tenderness and flavour of the dry-aged Scotch Beef.
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% Beef
Allergens
None.
