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DukesHill 30-Day Dry Aged Galician Prime Rib
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950g £68.42 per kilo
£65.00
Offers
Limited Edition: Available for delivery from 18/06
Order by 18/06/2026, offer subject to availability. Maximum 18 promotional items per customer.Product attributes
Suitable for freezing
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Product Information
| A 1kg bone-in rib steak from 100% Galician Frisona cattle, retired dairy cows that have spent 6 to 8 years out on the lush, rain-fed pastures of north-west Spain. The rib is dry-aged on the bone for a minimum of 30 days. The result is rich marbling, ivory-yellow fat and deep ruby colour; a savoury, slightly nutty, intensely beefy steak with a lingering mineral sweetness reflective of the Galician terroir. Bold enough for the grill, yet nuanced enough to stand proudly as the centrepiece of any menu. Treat it like the premium rib that it is: temper it well, salt it early, cook it hard and hot, keep it rare to medium-rare, and slice it on a warm board for the table. The first thing you notice is the creaminess,properly buttery on the palate, almost dairy-like, with a gentle nuttiness that reminds people of toasted hazelnuts or a well-aged hard cheese. There is a quiet grassiness too,the Galician pasture coming through,and a lingering mineral sweetness reflective of the terroir: Atlantic weather, mineral-rich soils, the salt-tinged sea air. There is also controlled, dry-aged complexity from the minimum 30-day age, which adds savoury depth and umami, but it sits behind the buttery richness rather than dominating. The texture is glossy and rounded; once the steak is sliced and warm, the fat is genuinely one of the best parts of the plate. These cattle are 100% Galician Frisona, that’s the Spanish name for the Holstein-Friesian dairy breed, and they’ve spent the better part of a decade out on the lush, rain-fed pastures of north-west Spain, doing the day job of producing milk. By the time they’re retired at around six to eight years old, they’ve lived a long, slow, forage-led life on mineral-rich soils, with the cool, damp Atlantic climate doing quiet work on the meat. A British grass-fed steer is typically harvested at around two; these animals are three or four times that age. That’s not just longer, it’s a different category of beef altogether. |
Country of origin
| Spain |
Nutritional data
| Per 100g / Per 100ml: | |
| Energy Kj | 1052 |
| Energy Kcal | 253 |
| Fat g | 19.8 |
| (of which saturates) g | 8.9 |
| Carbohydrates g | 0 |
| (of which sugars) g | 0 |
| Fibre g | 0 |
| Protein g | 18.8 |
| Salt g | 0.13 |
| Per 1/2 pack / Per 125ml serving / Per biscuit etc: | |
| Energy Kj | 4734 |
| Energy Kcal | 1138.5 |
| Fat g | 89.1 |
| (of which saturates) g | 40.05 |
| Carbohydrates g | 0 |
| (of which sugars) g | 0 |
| Fibre g | 0 |
| Protein g | 84.6 |
| Salt g | 0.585 |
Storage
| Keep refrigerated 0-5°C. Suitable for home freezing. Once opened consume within 24 hours. |
Preparation and Usage
| Take it out of the fridge 1.5 to 2 hours before cooking. Pat it very dry. Rub it with oil and salt generously on all sides about 30 to 45 minutes before cooking. Add black pepper just before it goes in the pan. 1. Heat the oven to 140°C fan / 150°C conventional. Use a heavy oven-safe pan, ideally cast iron. 2. Preheat the pan until very hot and add a layer of high-smoke-point oil. 3. Sear hard. Put the steak in and sear, you want a deep brown crust, not burnt black. o 1 to 2 minutes on the first side o 1 to 2 minutes on the second side o 30 to 60 seconds on the fat cap and edges if you can hold it upright with tongs 4. Add butter and aromatics for the last minute in the pan. Add a knob of butter, 2 crushed garlic cloves, and a sprig of thyme or rosemary. Baste briefly. 5. Transfer the pan to the oven For a steak this size, expect roughly 12 to 20 minutes, but use a thermometer rather than the clock as this may vary. o 48 to 50°C for rare o 52 to 54°C for medium-rare o 56 to 58°C for medium Ensure you rest properly this is important for flavour. Take it out and rest on a warm board for 10 to 15 minutes. The temperature will rise a little more. Slice and finish for this cut the meat off the bone, slice across the grain, then sprinkle with flaky salt. For this cut, medium-rare is the sweet spot. The fat softens, the dry-aged flavour comes through, and it stays juicy. A few key mistakes to avoid: • Don’t cook it straight from the fridge. • Don’t crowd the pan with extra ingredients too early. • Don’t skip the thermometer. • Don’t under-rest it. |
Package type
| Vacuum Pouch, Label |
Recycling information
| Plastic - Do Not Recycle |
Other Information
| Safety info: This product contains raw meat. Caution: Always wash hands, surfaces and utensils after contact with raw meat. |
Ingredients
| Beef (100%) |
Brand
DukesHill
Manufacturer
| Carsegal, S.L, SAN XULIÁN DA VEIGA, S/N. 27600 SARRIA. LUGO / R/MARCELINO SUÁREZ, 21 - 3ºC. 32300 BARCO DE VALDEORRAS (O). OURENSE |
Country of Packing
| Spain |
Return to Address
| If you have any questions or comments, please call our wonderful Customer Care Team Tel: 0345 222 0153 Address: Dukeshill Ham Co Ltd, Lodge Park, Hortonwood 30, Telford, TF1 7ET |
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