Perfect for a Sunday roast to impress, simple seasoning will do to let the natural marbling of fat bring all the flavour. Cut from above the brisket, this joint holds the prime ribeye and is left on the bone for maximum flavour (the bones make a perfect beef stock too).
Dry aged and fully matured for a minimum 28 days.
Supporting passionate family-run farms in the Chilterns, Egg House Charcuterie sources slow-growing, traditionally reared, local grass-fed beef.
(Picture is of a 2kg rib - allow 2-4 servings per kilo depending on appetite).