30-Day Dry-Aged British Rib Eye Joint – Boneless Beef Roast
Beautifully marbled, exceptionally tender and full of rich, buttery flavour – a premium British beef roasting joint, dry-aged for a minimum of 30 days by The Artisan Butcher in Warwick.
For a truly memorable roast dinner, our Dry-Aged Rib Eye Joint is something special.
Carefully selected from quality grass-fed British beef, each joint is dry-aged for a minimum of 30 days to develop its naturally rich flavour and exceptional eating quality.
Our skilled Warwick butchers then expertly prepare the joint, removing the bone and outer fat cap to leave the beautifully marbled prime rib eye.
The result is a wonderfully succulent, boneless roasting joint with the distinctive tenderness and deep, savoury flavour that makes rib eye one of the most prized cuts of beef.
Perfect for Christmas dinner, special celebrations and indulgent Sunday lunches, this is a roasting joint that deserves to take centre stage.
Exceptional British beef. Expertly dry-aged. Prepared with pride.
Why Choose Our Dry-Aged Rib Eye Joint?
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Minimum 30-Day Dry-Aged – carefully matured to develop deeper flavour and tenderness.
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Grass-Fed British Beef – selected for quality, provenance and exceptional eating.
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Beautiful Natural Marbling – fine ribbons of fat throughout the meat help deliver rich flavour and succulence.
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Boneless & Expertly Trimmed – the bone and outer fat cap are removed for convenient roasting and carving.
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Prepared by Skilled Warwick Butchers – carefully selected, dry-aged and trimmed in-house.
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A Premium Roasting Centrepiece – perfect for Christmas, celebrations and traditional Sunday roasts.
Product Information & Portion Guide
Cut: Boneless British Rib Eye Joint
Beef: Grass-fed British beef
Ageing: Dry-aged for a minimum of 30 days
Preparation: Boneless, with the outer fat cap removed
Ingredients: 100% British beef
Our Rib Eye Joint is prepared to showcase the exceptional marbling and flavour of this premium cut.
As a general guide, allow approximately 200–250g of boneless beef per adult, depending on appetites and the number of accompaniments.
Butcher's Tip: Rib eye is prized for its natural marbling. During roasting, this intramuscular fat helps create the rich, juicy eating experience that makes this cut so special.
Cooking Instructions
Traditional Roast Rib Eye Joint
For the best results, we recommend cooking your Rib Eye Joint using a meat thermometer.
Oven: 220°C / 200°C Fan / Gas Mark 7 initially, then reduce to 180°C / 160°C Fan / Gas Mark 4.
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Remove the beef from its packaging and pat dry with kitchen paper.
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Season generously with sea salt and freshly ground black pepper.
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Rub lightly with oil and, if desired, add fresh rosemary, thyme and garlic.
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Preheat the oven to 220°C / 200°C Fan.
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Place the beef in a roasting tray and roast for approximately 15–20 minutes to develop a beautifully browned exterior.
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Reduce the oven temperature to 180°C / 160°C Fan and continue roasting until your preferred internal temperature is reached.
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Remove from the oven and rest loosely covered for approximately 20–30 minutes.
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Carve into generous slices and serve with your favourite accompaniments.
Internal Temperature Guide
For an intact whole-muscle beef joint, the following are approximate temperature targets after resting:
| Preference |
Internal Temperature |
| Rare |
50–52°C |
| Medium Rare |
55–57°C |
| Medium |
60–63°C |
| Medium Well |
65–68°C |
| Well Done |
70°C+ |
Temperatures may rise by several degrees during resting, so remove the joint from the oven slightly before your desired final temperature.
Butcher's Recommendation: Medium rare is a wonderful way to enjoy the tenderness, natural marbling and rich flavour of our dry-aged Rib Eye Joint.
For anyone who needs beef thoroughly cooked, ensure it reaches a safe temperature appropriate to their needs. Rare or pink beef is not suitable for everyone.
Important Cooking Information
Cooking times will vary depending on the weight, shape and starting temperature of the joint, as well as your oven.
Always use a reliable meat thermometer for the best results.
Allowing the beef to rest before carving helps retain its juices and produces a more tender, succulent roast.
Serving Suggestions
Christmas Dinner: Serve as a luxurious alternative to turkey, accompanied by golden roast potatoes, Yorkshire puddings, seasonal vegetables and rich beef gravy.
Traditional Sunday Roast: Pair with crispy roast potatoes, roasted parsnips, buttered greens and homemade horseradish sauce.
Special Occasion Dining: Serve thick slices with dauphinoise potatoes, tenderstem broccoli and a red wine jus.
Classic Roast Beef: Enjoy with Yorkshire puddings, creamed horseradish and traditional beef gravy.
Leftover Roast Beef: Delicious thinly sliced in sandwiches with mustard or horseradish, or served cold with pickles and chutney.
Ingredients & Allergen Information
Ingredients: 100% British beef.
No added ingredients.
Please refer to the product label for storage, use-by and handling instructions.
If you have a specific food allergy or dietary requirement, please contact us before ordering.
Expertly Prepared by Our Warwick Butchers
At The Artisan Butcher, we believe exceptional beef begins with careful selection, proper ageing and skilled preparation.
Our grass-fed British beef is dry-aged for a minimum of 30 days, allowing time for the flavour to deepen and the texture to develop.
Each Rib Eye Joint is then expertly trimmed by our Warwick butchers, removing the bone and outer fat cap while preserving the beautifully marbled prime rib eye.
It's this combination of quality British beef, traditional dry-ageing and experienced butchery that makes our roasting joints so special.
Christmas 2026 Click & Collect – The Artisan Butcher, Warwick
Order your Dry-Aged British Rib Eye Joint online and collect from our Warwick butcher's shop in time for Christmas.
Whether you're planning an indulgent Christmas dinner or a special festive gathering, our Christmas Click & Collect service makes ordering your centrepiece simple.
Christmas 2026 Collection Dates & Opening Hours
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Tuesday 22nd December: 8.00am – 3.00pm
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Wednesday 23rd December: 8.00am – 3.00pm
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Thursday 24th December (Christmas Eve): 8.00am – 12.00 noon
Collection Address:
The Artisan Butcher
49 Brook Street
Warwick
Warwickshire
CV34 4BL
Important Christmas Collection Information
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Christmas pre-orders are available for Click & Collect only.
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Please select your preferred collection date and time at checkout.
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Your roasting joint will be prepared ready for your selected collection slot.
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We recommend ordering early to secure your preferred size and collection time.
Outside our Christmas collection arrangements, local home delivery is available within our usual delivery area, subject to our normal delivery terms.
Your Local Specialist Butcher in Warwickshire
At The Artisan Butcher, we're proud to offer exceptional British beef, traditionally dry-aged and expertly prepared by our skilled butchers.
From our premium Rib Eye Joint and French-trimmed rib roasts to boneless sirloin, fillet and Côte de Boeuf, our beef range brings together quality, provenance and proper butchery.
Serving customers throughout Warwick, Royal Leamington Spa, Kenilworth and the surrounding Warwickshire countryside, we take pride in helping you choose the perfect roasting joint for every occasion.
Order online or visit our butcher's shop in the heart of Warwick.
The Artisan Butcher
49 Brook Street
Warwick
Warwickshire
CV34 4BL
Proper butchery. Exceptional British beef. Dry-aged with care.
