Dorchester Rib of Beef

Tied neatly between each bone and presented as an impressive 5-bone rib of beef, the Dorchester Rib is the pinnacle of fine dining.

George’s Tip: For the perfect finish, try a reverse sear. Start by cooking the joint in a low oven at around 85°C until the internal temperature reaches 52°C. Let it rest, then place it in a blazing 220°C oven for another 30 minutes. This creates a beautifully savoury crust as the resting juices caramelize and crisp on the outside

Pack size: 5 bones