RIB ROAST - ON THE BONE
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From Macbeth's Butchers own cattle.
Of all the roasts on the bone, the rib roast has to be the one with the most flavour to it. It has a fantastic texture to it and has a real depth of flavour thanks to the breeds of cattle that Macbeth's use and the fact that they hang it for at least 3 weeks.
Macbeth's succulent rib of beef is extremely popular at Christmas time.