NcNean Whisky 45-Day Dry Aged Rib of Beef

Dry aged for 45 days to create a tenderness like no other and infused with the finest quality whisky, this festive twist on a classic cut of beef is filled with mouth-watering flavour.

Break tradition and serve as your Christmas centrepiece for a show-stopping festive feast.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

How To Store

Our 45-Day Dry Aged Whiskey Rib of Beef is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Cooking Time

• Cooking Time: Approximately 2.5 - 3 hours at 160°C (320°F) for medium-rare. Adjust the time based on your desired doneness.

General Guidelines

1. Preheat the Oven: Preheat your oven to 160°C (320°F).
2. Resting: Allow the rib of beef to come to room temperature for about 30-60 minutes before cooking. This helps it cook more evenly.

Cooking Steps

1. Preparation:

   • Pat the beef dry with paper towels. This will help achieve a good crust when searing.
   • If the rib has a thick layer of fat, you can score the fat in a crisscross pattern, being careful not to cut into the meat.

2. Seasoning:

   • Generously season the beef with salt and black pepper. You can also rub it with a mixture of olive oil and herbs, such as rosemary, thyme, or garlic for added flavour.
   • Whiskey Marinade (Optional): If you want to incorporate whiskey flavour, consider marinating the beef in a mixture of whiskey, olive oil, garlic, and herbs for a few hours or overnight in the refrigerator.

3. Searing (Optional):

   • For extra flavour, you can sear the rib of beef in a hot skillet with a little oil for about 2-3 minutes on each side until browned before roasting. This step is optional but adds depth to the flavour.

4. Roasting:

   • Place the rib of beef on a roasting rack in a roasting pan. This allows heat to circulate around the meat.
   • If desired, add chopped vegetables (like carrots, onions, and celery) to the pan to roast alongside the beef and add flavour to the drippings.
   • Roast in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches your desired doneness:
     • Medium-rare: 55-60°C (130-140°F)
     • Medium: 60-65°C (140-150°F)
     • Well-done: 70°C (160°F) and above

5. Basting:

   • Baste the beef with its own juices every 30-45 minutes to keep it moist and enhance the flavour.

6. Checking for Doneness:

   • Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat without touching the bone for the most accurate reading.

7. Resting:

   • Once cooked to your liking, remove the rib of beef from the oven and cover it loosely with foil. Allow it to rest for 15-30 minutes. This step is crucial for juicy meat, as it lets the juices redistribute.