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

£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

Premium Aged - Beef Rib, Boned

£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.

The Black Farmer Bone-In Rib of Beef is a showstopping British roasting joint, ideal for celebratory meals, Christmas dinner, or a classic Sunday roast. Cut from grass-fed British cattle, this rib joint delivers unmatched depth of flavour and succulence, thanks to its natural marbling and bone-in richness.

Whether you're preparing a 3 rib of beef roast for guests or a rib of beef for 2 to share, this cut promises juicy, tender beef with every slice. Ethically sourced from high-welfare UK farms, it reflects sustainability, craftsmanship, and the best of British butchery.

  • Premium rib of beef with the bone in for extra flavour
  • From grass-fed, British cattle reared with care
  • Delivers a rich crust and succulent centre when roasted
  • Ideal for slow roasting, grilling, or special occasions
  • Serves 3–4 people – perfect for family meals or entertaining

Culinary inspiration:
For best results, roast low and slow, then rest before slicing.

    • Serve with roast potatoes, Yorkshire pudding, and seasonal greens
    • Create a red wine gravy from the pan juices
    • Slice cold for luxurious leftover sandwiches
    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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