Premium Boneless Rib of Beef (2kg) – aged British beef roasting joint from The Black Farmer, richly marbled and ideal for festive or Sunday roasts

Premium Aged - Beef Rib, Boneless

£72.50
Premium Boneless Rib of Beef (2kg) – aged British beef roasting joint from The Black Farmer, richly marbled and ideal for festive or Sunday roasts
cooked premium aged
Premium Boneless Rib of Beef (2kg) – aged British beef roasting joint from The Black Farmer, richly marbled and ideal for festive or Sunday roasts
cooked premium aged

Premium Aged - Beef Rib, Boneless

£72.50
Serving size Serves 4-5 people
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Premium Aged Boneless Rib of Beef – rich, British roasting joint with depth and distinction.

The Black Farmer’s Premium Aged Boneless Rib of Beef is a standout joint for those who appreciate depth of flavour and impeccable tenderness. Dry-aged and hand-trimmed by expert butchers, this grass-fed British cut is ideal for celebratory meals, festive tables, or Sunday roasts that demand attention.

Naturally marbled for a melt-in-the-mouth texture, it delivers layers of beefy richness, whether slow-roasted or seared and finished pink. Bone-free for ease of carving and presentation, this premium joint is as practical as it is impressive.

  • Premium British beef rib joint – boneless and aged for flavour
  • Ideal for roasting, grilling, or slow-cooking
  • Boneless format makes carving effortless
  • Perfect for Christmas, Sunday roasts, or gourmet occasions

Culinary inspiration:
Sear for a caramelised crust, then slow-roast to desired doneness. Let it rest, then carve into thick, juicy slices.

    • Roast with rosemary and garlic, serve with roast potatoes and greens
    • Pair with Yorkshire puddings and red wine gravy
    • Use leftovers for beef back rib-style sandwiches or wraps
    100% british beef (rib, boneless).
    Allergens are highlighted in bold.

    Estimated per 100g
    Energy: 246–296 kcal
    Fat: 19–20 g
    *of which saturates: 8.4–8.9 g
    Carbohydrates: 0 g
    *of which sugars: 0 g
    Protein: 18.7–19 g
    Salt: 0.13–0.20 g

    Preparing: Remove the beef rib from the packaging and pat dry with paper towels. Season generously with salt, pepper, and a light drizzle of oil. For extra flavour, rub with garlic, rosemary, or thyme. Allow the joint 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 beneath to catch juices for gravy.

    Cooking:

    Oven: Preheat to 220°C (425°F). Roast uncovered for 20 minutes to seal in flavour, then reduce the temperature to 180°C (350°F) and continue cooking for 20 minutes per 500g. For a 2kg joint, the total roasting time is around 1 hour and 40 minutes for medium.

    Internal temperature guide: 52–55°C (125–130°F) rare, 60–65°C (140–150°F) medium, 70°C (160°F) well done.

    Resting: Remove from the oven, cover loosely with foil, and rest for 20–30 minutes before carving. This allows the juices to redistribute, keeping the beef tender.

    Serving: Slice into thick portions and serve with Yorkshire puddings, roast potatoes, steamed vegetables, and gravy made from the pan juices.

    Note: Boneless rib is easier to carve than bone-in. Adjust cooking time slightly depending on your oven and desired doneness. Always rest well before slicing."

    Keep refrigerated below 5°C. Suitable for freezing. Defrost fully in the fridge and consume within 24 hours. Do not refreeze.

    Delivered vacuum-packed for freshness. Packaged in fully recyclable and insulated materials. Rinse before recycling where necessary.

    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

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    Frequently Asked Questions

    Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

    The man behind the meat

    Wilfred Emmanuel-Jones MBE, born in Jamaica, raised in Birmingham, farming on the Devon-Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

    Read Wilfred's story →