£76.73
This Hawksmoor Prime Rib is a substantial bone-in cut, expertly dry-aged for 35 days to enhance flavour and texture. Sourced from British prime cattle, this premium offering is specifically portioned as a generous sharing steak for two people. The dry-ageing process is crucial, breaking down the fat structure to create a beautifully basting effect during cooking. Hawksmoor prioritises cattle welfare, which is fundamental to the quality of this steak.
- Features a bone-in cut, typical of traditional Prime Rib preparation.
- Undergoes an extensive 35-day dry-ageing process for deep flavour development.
- Intended as a luxurious sharing steak, serving two diners adequately.
- The recommended cooking temperature for optimal results is Medium.
- Represents the quality established by the renowned Hawksmoor restaurants.
Enjoy this exceptional piece of beef, perfect for a special occasion meal.
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HAWKSMOOR 35 Day Dry-Aged British Prime Rib (sharing steak, serves 2)
Prime Rib: A bone-in beauty, suits Medium so the fat breaks down and bastes the meat.
We recommend: Medium
“Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last 10 years.” Jay Rayner, Observer
The key to great steak is happy cattle. Since we opened our first restaurant in 2006, we’ve been working with passionate British farmers doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do – they’re as close as you can get to a guarantee of great tasting beef.
From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Manchester and Edinburgh.
Beef, salt, heat. When it’s as simple as that the beef really has to be the best there is.
“Flawless. The best steak you’ll find anywhere.” Giles Coren, The Times"
Prime Rib: A bone-in beauty, suits Medium so the fat breaks down and bastes the meat.
We recommend: Medium
“Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last 10 years.” Jay Rayner, Observer
The key to great steak is happy cattle. Since we opened our first restaurant in 2006, we’ve been working with passionate British farmers doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do – they’re as close as you can get to a guarantee of great tasting beef.
From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Manchester and Edinburgh.
Beef, salt, heat. When it’s as simple as that the beef really has to be the best there is.
“Flawless. The best steak you’ll find anywhere.” Giles Coren, The Times"
