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.
Price: from £41.75
While we take care to ensure product information displayed on our website is correct, product ingredients, contents and recipes are occasionally changed. This may affect allergen and nutrition information so you should always check product labels and not rely solely on the information presented on our website.
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