Yearling Standing rib roast (1)

Dry aged standing Rib roast


Dry-aging beef accomplishes two things. First, some of the water in the roast’s juices evaporate which concentrates flavours. Second, enzymic action in the presence of oxygen breaks down muscle fibres (making the roast more tender) and creates more complex flavours (especially glutamates – umami).

Weight 1 kg

per 3Kg