Estimated Nutritional Information (per 100 g)
Energy: 240–270 kcal
Fat: 13–21 g
*of which saturates: 7.0–9.1 g
Carbohydrate: 0 g (of which sugars 0 g)
Protein: 18–24 g
Salt: 0.13–0.30 g (naturally occurring)

Preparing: Remove the beef rib from the packaging and pat dry with paper towels. Season generously with salt, pepper, and a little oil. For extra flavour, rub with garlic, rosemary, or thyme. Allow to rest at room temperature for 30–40 minutes before cooking.

Building Flavours: Place the rib on a roasting rack in a tin. Add chopped onions, carrots, and celery to the base of the pan to create natural juices for gravy.

Cooking:
Oven: Preheat to 220°C (425°F). Roast for 20 minutes, then reduce the heat to 180°C (350°F) and continue cooking for 20 minutes per 500g.
For 1kg, the total roasting time is around 1 hour for medium. Adjust slightly shorter for rare or longer for well done.
The beef should reach an internal temperature of 52–55°C (125–130°F) for rare, 60–65°C (140–150°F) for medium, or 70°C (160°F) for well done.

Resting: Remove the beef rib from the oven, cover loosely with foil, and rest for 15–20 minutes before carving. This keeps the meat tender and juicy.

Serving: Carve thick slices and serve with roast potatoes, Yorkshire puddings, steamed vegetables, and rich gravy made from the pan juices.

Note: Rib of beef benefits from high-heat roasting at the start to seal flavour, followed by lower, slower cooking. Always rest well before carving."

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR