Rib of Beef on the Bone – 1kg grass-fed British roasting joint from The Black Farmer, ideal for Sunday roast or special occasion dinner

Premium Aged - Beef Rib, Boned

£53.46 £62.90
Rib of Beef on the Bone – 1kg grass-fed British roasting joint from The Black Farmer, ideal for Sunday roast or special occasion dinner
cooked premium aged beef ib
Rib of Beef on the Bone – 1kg grass-fed British roasting joint from The Black Farmer, ideal for Sunday roast or special occasion dinner
cooked premium aged beef ib
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Premium Aged - Beef Rib, Boned

£53.46£62.90
Serving size Serves 4-5 people
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Rib of Beef on the Bone – rich, traditional British roast with premium flavour.

This Premium Aged Rib of Beef on the Bone is proper British roasting beef — bold, richly flavoured, and made to bring people together. Cut from British cattle and left on the bone for maximum depth and succulence, it delivers a tender texture with a full-bodied beef flavour that stands up proudly at the centre of the table. Whether it’s a classic Sunday roast or a celebratory meal, this is beef on the bone done right — accessible, uncompromising, and rooted in quality British farming. A true statement cut from The Black Farmer, where heritage, excellence, and inclusivity belong in every kitchen.

    • Rib of beef on the bone, premium aged for enhanced flavour and natural tenderness
    • Cut from British cattle, reared to high-welfare standards
    • Bone-in structure delivers a rich, deep beef flavour and juicy finish
    • Naturally marbled for a succulent texture that performs consistently when roasted
    • Available in 1kg and 2kg rib of beef options to suit different households
    • Ideal as a British roasting joint for Sunday roasts and special occasions
    • Vacuum-sealed fresh to protect quality and flavour from farm to kitchen

    100% british beef.
    Allergens are highlighted in bold.

    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."

    Keep refrigerated below 5°C. Suitable for freezing. Defrost thoroughly in the fridge before cooking. Use within 24 hours of defrosting. Do not refreeze.

    Vacuum-sealed for freshness and safe delivery. Packaging is 100% recyclable — please rinse before recycling where facilities allow.

    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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