Rib Of Beef Boneless Premium Aged 1

Rib of Beef, Boneless (2kg)

£116.80
Rib Of Beef Boneless Premium Aged 1

Rib of Beef, Boneless (2kg)

£116.80
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Rib of Beef – Boneless (2kg) crafted with honest British farming and rich flavour.

Rib of Beef Boneless Premium Aged is a standout cut, selected for its exceptional quality and marbling. Aged carefully to deepen its flavour and enhance tenderness, this boneless roast is ideal for festive meals and family occasions. With a melt-in-the-mouth texture and layers of beefy richness, each slice promises a memorable dining experience. Whether slow-roasted or served medium rare, it offers reliable results with every preparation. - Premium aged boneless rib of beef - Ideal

  • Full-bodied beef flavour
  • Quality British farming heritage
  • Versatile: roast, grill, or stew
  • Perfect for family meals

Culinary inspiration:
Slow-cook until tender and serve with roasted vegetables, or grill quickly for bold, charred edges.

  • Serve with roast potatoes and greens
  • Pair with rich gravy and Yorkshire pudding
  • Slice into hearty sandwiches

Estimated Nutritional Information (per 100 g)
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."

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

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