Rib Steak
Generously sized and with the magnificent rib bone left on, a rib steak will easily feed 2 very large appetites. Some know it as a cote de boeuf however we leave a little of the trim on for extra character and flavour so we simply call is a rib steak. Gather around this show stopping cut, pop open a decent bottle of red wine, marry it with a handful of crispy hasselback potatoes and a spoon or two of buttery kale and you have yourself a very romantic and satisfying supper. The rib is known as the king of steaks, we tie a whole 5 bone rib as a Dorchester Rib cut so if you are feeding more people that may be the best option for you.
Chef’s tip, season very generously with a high quality salt at least 30 minutes before cooking. When seared the salt almost creates a super savoury crust on the outside whilst the inside is still rare and tender.
Weight: 850 - 1kg
Generously sized and with the magnificent rib bone left on, a rib steak will easily feed 2 very large appetites. Some know it as a cote de boeuf however we leave a little of the trim on for extra character and flavour so we simply call is a rib steak. Gather around this show stopping cut, pop open a decent bottle of red wine, marry it with a handful of crispy hasselback potatoes and a spoon or two of buttery kale and you have yourself a very romantic and satisfying supper. The rib is known as the king of steaks, we tie a whole 5 bone rib as a Dorchester Rib cut so if you are feeding more people that may be the best option for you.
Chef’s tip, season very generously with a high quality salt at least 30 minutes before cooking. When seared the salt almost creates a super savoury crust on the outside whilst the inside is still rare and tender.
Weight: 850 - 1kg
Generously sized and with the magnificent rib bone left on, a rib steak will easily feed 2 very large appetites. Some know it as a cote de boeuf however we leave a little of the trim on for extra character and flavour so we simply call is a rib steak. Gather around this show stopping cut, pop open a decent bottle of red wine, marry it with a handful of crispy hasselback potatoes and a spoon or two of buttery kale and you have yourself a very romantic and satisfying supper. The rib is known as the king of steaks, we tie a whole 5 bone rib as a Dorchester Rib cut so if you are feeding more people that may be the best option for you.
Chef’s tip, season very generously with a high quality salt at least 30 minutes before cooking. When seared the salt almost creates a super savoury crust on the outside whilst the inside is still rare and tender.
Weight: 850 - 1kg