A joint for 4 people. A bone-in rib of beef is the king as far as we are concerned. The meat stays on the bone, typically cooked from room temperature in a hot oven. Success is a lovely charring on the golden fat with the meat cooking to pink perfection. A real treat for the taste buds and we can't think of any other joint that has all of these qualities.
Approx. weight 1.5kg or 2.2kg or 3.0kg. Suitable for 4, 6 or 8 people.
All photographs for inspiration only! One of them comes from a customer who tells us that it "tasted as good as it looked".
Use the BBC Food's Roast Calculator to find your perfect meat cooking time based on weight and cut.
In this recipe, James Martin shows us how to make homemade Yorkshire Puddings with Rib of Beef and Seasonal Cabbage. The Yorkshire Puddings recipe is very special because it was his grandmother's.
What our customers are saying ...
"What a treat..my favourite beef joint. Absolute perfection.. Really good depth of flavour the joint was beautifully marbled with fat and very very tender I cooked to Medium/well." - Annie Featherstone
Every thing was so easy, ordering, picking the order up and the online advice. Very pleased!!
On collection realised I was not getting a rib of beef but was told it was a rolled rib due to supply issues. However when unpacked prior to cooking we realised that there was no marbling in the meat, therefore conclude that this was not rib of beef but more likely to be topside. As this was for a special occasion it was doubly disappointing.
We appreciate that in these times supply issues can occur but would question why we were not consulted before order fulfilled.
Have not cooked beef yet but have had whole ribs of beef from you regularly. Always been pleased with it.
What a treat..my favourite beef joint .Followed Hugh Fernley‐whittingstall roastng Method. Absolute perfection..Really good depth of flavour the joint was beautifully marbled with fat and very very tender I cooked to Medium/well. Sorry apparently my photos are 'to large, to up load to this site.
This was a fabulous piece of beef. Cooked on the bone and with plenty of fat running through it for maximum flavour. Wonderfully tender when cooked medium rare (pink). Expensive but so superior to a fat-free, flavour-free joint.