21+ day aged. A choice cut of beef rib characterised by its natural fat covering and succulence from being matured and cooked on the bone. It is well-marbled and caramelises when cooked, which makes for naturally tender meat with outstanding flavour.
Perfect for generous steak dinners and special occasions.
We have a wide range of wines, selected to complement your beef, and available to add to your online or in-shop basket.
All of our beef is British. Each week we source top grade British Beef for our customers from our suppliers at London’s Smithfield Market including a variety of English free-range, Scotch and other grass fed varieties. We use breeds such as Limousin, Lincoln Red, Simmental, Angus & some cross breeds all heralded for their great qualities, hardiness and yields.
Preheat the oven to 220°C, fan 200°C, gas 6 and heat a griddle pan over a high heat. Season the rib with sea salt and sear for 2-3 minutes each side until lovely and browned. Transfer to a small, shallow roasting tin and cook for 10 minutes per 500g for rare or 12 minutes per 500g for medium-rare. The temperature in the centre should be between 48-52°C when you take it out of the oven and pierce in the centre with a kitchen thermometer. Transfer to a warmed serving plate to rest, loosely covered in foil.
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