Salt-Aged Boneless Rib Roast (2kg)

Our rib roast, hand-rolled and tied by our head butcher, is a stunning joint. Cut from the centre of the rib, it has traditional marbling all the way through and a strong, rich flavour. It’s best cooked rare to medium-rare. Make sure to use those juices from the bottom of the roasting pan to make a special homemade gravy. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).Our rib roast, hand-rolled and tied by our head butcher, is a stunning joint. Cut from the centre of the rib, it has traditional marbling all the way through and a strong, rich flavour. It’s best cooked rare to medium-rare. Make sure to use those juices from the bottom of the roasting pan to make a special homemade gravy. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).