We take a Certified Angus Prime 3 Bone Ribeye and age it on the bone then tie and marinade it in Dijon mustard and thyme before we sous vide it to make an incredibly succulent and delicious feast.

We'll slow cook your dry aged roast for approximately 12 hours to a perfect medium rare and send it to you vacuum packed and perfectly chilled. When you receive it, simply remove from the packaging and reheat in your oven at 200 celsius for 45 minutes (or until hot on the centre).