Grass Fed Rib Of Beef

Available all year

• An unbeatable Sunday lunch centrepiece joint
• Cuts range from 1.1kg (1 rib) to 7kg (4 ribs) 
• Allow 300g per person
• Dispatched chilled

The rib of beef is the grandest of roasting joints and the centrepiece for any traditional family meal. Cut from the forequarter, this mouth-watering beef joint is full of fantastic marbling and intense flavour. The juiciness comes from the fat marbled across the meat and the flavour from the rib bones in the joint. However these benefits come at a cost – the carving can be a bit tricky!

 

“ Weigh the joint and calculate its cooking time at 12 minutes per 500g for rare, 15 minutes per 500g for medium-rare, and 18 minutes per 500g for medium. Make sure to rest the meat (in silver foil) for a minimum of 20 minutes before carving, which will keep the juices in the meat during carving.”