Order Online > Beef > Prime Rib

Prime Rib

A dictionary-thick ribeye steak on the bone, with a soft nugget of creamy white fat that bastes the meat as it cooks. Dry aged for a minimum of 28 days, succulent, tender and full of flavour.

Available for delivery:

Tuesday to Saturday

Cooking Instructions

Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.

Make sure you season just before you put the steak into the pan, otherwise you will start to draw out moisture, creating a wet surface and making it harder to get a decent crust. Beef primes rib rewards slow, patient cooking after an initial hot sear. Remember to season boldly and roast at around 180°C for 15 minutes per 450g for a perfect rare prime rib.

If you want to be absolutely sure about how ‘done’ your steak is, insert a meat thermometer into the centre of the steak: it should read approximately 52°C for rare, 55°C for medium rare and 58°C for medium.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.