The Butcher Shoppe - Cannon Hill
Dry Aged Rib on The Bone
Dry Aged Rib on The Bone
Dry aged rib on the bone from our own dry-aged case in Cannon Hill, Brisbane. Sear it hot, pull at 52°C and rest for a rich, tender medium-rare.
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Product Description
Product Description
Our dry aged rib eye on the bone comes straight from the dry-aged case at The Butcher Shoppe in Cannon Hill, Brisbane. The bone adds flavour as it cooks, and the aged beef is rich and tender. It's the same muscle as scotch fillet, with the rib bone left on.
Cooking & Temperature Guide
Cooking & Temperature Guide
Get a cast iron pan or grill screaming hot. Season generously with salt just before the steak goes on, then cook 2 to 3 minutes per side for a 2.5cm steak. Pull it at 52°C and rest 5 to 8 minutes on a warm board, and it'll finish at a medium-rare 54°C. Prefer no bone? Try the dry aged rib fillet, or the dry aged T-bone.
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