Grass Fed Boneless Rib of Beef
For a show-stopping roast look no further Read more
Why we love this
- 4 WEEK HUNG
- FAMILY FARM
- NATIVE BREED
Our 100% Grass Fed Boneless Rib of Beef makes the perfect choice for a real celebratory meal or Sunday roasts.
In this very special cut of grass fed beef, you will find stunning marbling running through the meat, which gives our grass beef its incredible flavour and properly 'beefy' character.
The combination of different muscles with melting fat makes our boneless rib of beef a sublime joint with a distinctive flavour and tender texture.
By hanging our grass fed beef on the bone for four weeks, it adds a complexity to the depth of flavour of our Boneless Rib joint that you'll find it hard to find elsewhere. There is no wonder we have won so many awards for this stunning cut.
About our Grass Fed Boneless Rib of Beef
Voted Best Christmas Roast Beef in the Woman & Home 2023 Christmas Food Awards
"A great option for those catering for a smaller group, this early-carve roast beef joint is effortless and delivers delicious, tender meat without a lengthy cooking time. The excellent meat is 100% grass-fed, with good marbling which adds flavour and keeps the meat very juicy during cooking. The meat is aged for 4 weeks, adding complexity and richness to the flavour. Food Director Jen Bedloe noted the pan juices would make a superb gravy. No matter how you choose to serve this wonderful joint, it won't disappoint."
Our cattle are slowly reared to over 32 months
Native breeds in harmony with nature
Hung on the bone for 4 weeks
Prepared by hand by our skilled artisan butchers
Find out more about how we rear our Grass Fed Beef
100% Grass Fed Beef
To defrost the Boneless Rib of Beef remove it from the freezer and take off all the packaging. Leave it on your kitchen worktop for one day. Alternatively, place the Boneless Rib in the fridge and allow it to gently thaw for 1-2 days.
Method Before cooking allow the joint to reach room temperature and pat dry. Preheat the oven to 220oC/425oF/Gas Mark 7.
Heat a large, heavy based frying pan over a medium high heat. Add a tablespoon of Beef Dripping and when it’s nice and hot, season the Beef well with salt and pepper and carefully lay it down into the pan.
Fry the Beef on all sides until it is lovely and golden and smells divine. Add a knob of butter to the pan which will begin to bubble away furiously. To the butter add a few fresh sprigs of thyme along with a couple of cloves of garlic.
Use a spoon to baste the Beef all over with the herby, garlic butter. Spend a few minutes doing this, it’s worth it! Transfer the Beef and all the garlic and thyme to a medium sized roasting tin and place it in the preheated oven set at 220oC for 15 minutes.
Turn the oven down to 160oC and roast for a further 30 minutes per kg.
Using a meat thermometer, you are aiming for an internal temperature of 50o–55oC for medium rare or 60oC if you like it cooked for a little longer.
Rest somewhere warm for 15 to 20 minutes before carving.
All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.
Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
Standard Delivery Highlands & Islands (2 day service) is £14.95
Roast Boneless Rib of Beef & Gravy, by Gill Meller
"On Sundays, I love to cook a roast. It’s something I’ve always done, and something my mum used to do too, when I was young. A roast always feels like a real treat, it’s something to share, a meal that brings friends and family together." - Gill Meller
Grass Fed Beef Dripping x1
Delicious simply smothered over sourdough£4.95
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