Rib of Beef on the bone (full 4 rib joint)

This beef will be dry aged for 21 days before reaching you, it is an absolute delight and wonderful table centre piece, a real treat.

and here is how to cook it;

Points to remember

• Tip

  Resting meat

  Resting meat will make it more tender and juicy as it allows the juices to reabsorb evenly through it after cooking. Put your joint on a warm plate and cover it loosely with foil. Set aside for  30 minutes before carving it.