Native Breed Beef – Prime Rib Steak – 42oz

A large bone-in rib steak for sharing

This native breed beef prime rib steak is cut from the fore rib, the same section that gives us ribeye and rib roasting joints. At around 42oz, or 1.2kg, it is a serious sharing steak. It is larger than our 32oz rib chop and is best treated as a table centrepiece for 3–4 people. You get the ribeye muscle, the bone, generous fat and the deep savoury character that makes rib beef so popular. The bone helps the steak cook steadily, while the fat bastes the meat as it cooks. This is not a lean steak. It is rich, juicy and full of beef flavour. Cook it patiently, rest it properly, then carve it into thick slices at the table.

Grass-fed, salt-aged North Yorkshire beef

Our prime rib steaks are cut from grass-fed native breed beef and salt aged to develop tenderness and flavour. The ageing helps concentrate the beef character. The fat, bone and marbling then do the rest during cooking. You get a steak with depth, texture and presence. It is ideal when you want something more impressive than individual steaks, but do not need a full roasting joint.

Prime rib steak vs rib chop

This prime rib steak is similar to a rib chop, but larger. The rib chop is around 900g and usually serves two. This prime rib steak is around 1.2kg and will normally serve 3–4 people. Both are cut from the fore rib. Both suit reverse searing, BBQ cooking and oven finishing. Choose this one when you want more meat to carve and share.

Best ways to cook it

Reverse sear is the best method for a steak this thick. Cook it gently first, either in the oven, on the barbecue or in a kamado. Then finish it over fierce heat to build a dark crust. You can also sear it in a hot cast iron pan, then finish it in the oven. The key is to avoid rushing it. A thick rib steak needs steady heat, a good sear and a proper rest.

Serving ideas

Carve the meat away from the bone, then slice it thickly. Serve with beef dripping chips, roast potatoes, grilled mushrooms, watercress, roasted onions, peppercorn sauce, béarnaise or chimichurri. For BBQ cooking, serve it simply with charred onions, garlic butter and a sharp green salad.

Storage

Your prime rib steak is cut fresh and packed for delivery. It has a minimum shelf life of 7 days and can be frozen at home if you are not cooking it straight away.

Cooking notes

Take the steak out of the fridge 1 hour before cooking. Pat dry and season well with salt.

Reverse sear method

Set your oven, barbecue or kamado to around 120–140°C. Cook gently until the centre reaches: Rare: 48–50°C Medium rare: 52–54°C Medium: 56–58°C Remove from the heat and rest for 10 minutes. Sear hard in a hot cast iron pan or over direct heat until the outside has a deep crust. Rest again for 10–15 minutes before carving.

To serve

Cut the meat away from the bone. Slice thickly across the steak and spoon over the resting juices.