Grass Fed Boneless Rib of Beef

For a show-stopping roast look no further Read more

From £48.00

  • 1kg
    Serves 4-5
  • 1.5kg
    Serves 6-7
  • 2kg
    Serves 8-10
  • 2.5kg

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    100% GRASS FED
  • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £70 is £2.95
    Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £70 is £5.95
    Standard Delivery Highlands & Islands (2 day service) is £14.95
  • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
  • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
  • Delivered in compostable and fully recyclable packaging

Our 100% Grass Fed Boneless Rib of Beef makes the perfect choice for a real celebratory meal.

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

100% Grass Fed and Grass Finished beef

Our cattle are slowly reared to over 32 months

Native breeds reared in harmony with nature

Reared on small scale family farms

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 here.

100% Grass Fed Beef

To defrost the Beef Rib remove from the freezer and leave on your kitchen worktop for one day. Alternatively, place the Rib in the fridge and allow it to gently thaw for two days.

Before cooking, remove the packaging and allow the joint to dry out and reach room temperature. 

Preheat a fan assisted oven to 220C.

Season the fat of the joint then place into a roasting dish.

Pop into the over set at 220C for 20 minutes.

Turn the oven down to 160C and roast for a further 30 minutes per kg.

Rest for 20 minutes in a warm place before carving.

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

View recipe

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