The King of the Table: Bone-In Rib Roast

Few cuts command a table quite like a classic prime rib. It’s the centerpiece of old-school British feasting—dramatic on the platter, deeply satisfying on the fork, and unmatched for sheer luxury.

Dry-aged on the bone for up to 28 days, the beef relaxes and deepens in flavor, developing a rich, mineral complexity you simply can't get any other way. Heavy ribbons of creamy marbling melt through the grain as it roasts, naturally basting the meat from the inside out to leave you with a deeply caramelized, savory crust and meltingly tender, ruby-red slices.

To save you the wrestling match at the dinner table, our butchers carefully chine the backbone for you. You get all the deep, marrow-rich flavor of cooking on the bone, with none of the awkward carving—just roast, rest, and glide your knife straight through.

• Butcher’s Guide: Count on roughly 2 generous servings per bone.

• Note: Because each rib rack is cut by hand along natural bone lines, final weights may vary slightly.

How to Cook the Perfect Rib of Beef

Bring the joint to room temperature for at least an hour before cooking, then rub generously with sea salt and black pepper. Blast in a hot oven at 220°C / 200°C fan (Gas 7) for 20 minutes to form a deep, savory crust, then lower to 160°C / 140°C fan (Gas 3) for the remainder of the cook.

Remove the beef when it reaches your target pull temperature; the internal heat will rise by another 3–5°C while it rests under a loose tent of foil for 20–30 minutes.

Waller’s Tip: Timings are only a rough guide—always rely on an instant-read meat thermometer inserted into the thickest part of the meat (away from the bone) for foolproof results.

Butcher’s Carving Guide

Because our butchers have already chined the backbone for you, carving is effortless:

1. Rest Thoroughly: Let the joint sit under a loose foil tent for 20–30 minutes before carving. This allows the fibers to relax and the juices to redistribute evenly throughout the meat.

2. Remove the String: Snip and discard the butcher’s twine.

3. Choose Your Style:

   • The French Style (Easiest): Slide a long, sharp carving knife down flush against the curve of the rib bones to detach the entire eye of meat in one solid roast. Transfer the meat to a board and slice across the grain into your desired thickness (thick, generous slabs or delicate, thin folds).

   • The Traditional Banquet Style: Carve directly between each bone to serve dramatic, individual bone-in rib steaks for the ultimate table showstopper.

4. Save the Bones: Don't discard the roasted ribs! They make an incredible base for beef stock, or a well-deserved chef’s treat to nibble on once the table is cleared.