Prime Rib
The Ginger Pig
£45.55
A dictionary-thick ribeye steak on the bone, with a soft nugget of creamy white fat that bastes the meat as it cooks. Dry aged for a minimum of 28 days, succulent, tender and full of flavour. Take your meat out of the fridge at least 30 minutes before cooking the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked. Make sure you season just before you put the steak into the pan, otherwise you will start to draw out moisture, creating a wet surface and making it harder to get a decent crust. Beef primes rib rewards
The Ginger Pig's own words, read from their page.
Buy from The Ginger PigPrice seen 2026-09-06. Not an affiliate link, we earn nothing from it.
