Dry aging is just like magic, isn’t it? The way the moisture is drawn out, slowly giving each rib more and more flavour, more and more tenderness. We dry age these ribs in-house for more than thirty days, before we hand cut them and ship them to your door.
Rib steaks are one of our most popular items, next to tenderloin and strip steaks. It comes from the back of the cow, which means a lot more tender and a lot more of that premium flavour.
You guessed it: roasted vegetables and fingerling potatoes. The trick is to focus on seasoning and cooking your steaks just right.
We recommend the grill or pan searing for your dry-aged rib steaks. Because these are boneless cuts, you should be able to achieve a nice sear after only a few minutes on each side.
Our dry-aged rib steaks are cut and prepared by hand, to order, and sent to your door on our own fleet of refrigerated trucks within 12-24 hours of your order.