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Rib Eye Roast

The generous eye of meat taken from the boned out forerib. Its generous intermuscular marbling makes for a good eating - after all, fat means flavour. A neat roast with all the delicious flavour of the rib but without the fiddly carving. Dry-aged to a minimum of 28 days (although we prefer upwards of 35), the rib eye is succulent and moist. We recommend medium-rare.

Available for delivery:

Tuesday to Saturday

Cooking Instructions

Take your meat out of the fridge at 1 hour 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. A larger joint will benefit from being finished off in the oven - 12 minutes per 500g at 170°C.

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. We recommend medium-rare

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.

Shelf life: Boneless - 3-4 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.