The meat eater’s roasting joint. Our grass-fed, Norfolk Rib of Beef is dry-aged for 30 days here at The Gog, developing tenderness and a deep, rounded flavour.

Left on the bone, this generously marbled cut makes an impressive centrepiece. As it roasts, the fat renders through the meat, adding richness and succulence, while the outside develops a beautifully browned crust.

A proper joint for Sunday lunch, Christmas dinner or a table full of friends. Serve with crisp roast potatoes, Yorkshire puddings and gravy made from the roasting juices.

Each rib is approximately 1.4kg & serves 2-3 people.