This is a single large rib of beef – basically a thick bone-on rib eye steak, perfect for a special meal. The bone helps protects the meat during cooking whilst the marbling means it stays lovely and juicy.
This is from one of our Welsh Black bullocks born and raised on our nature friendly Dartmoor Farm. Grass-fed for life and being able to graze our pastures and moorland year-round they are slow grown and their meat is full of flavour and naturally high in antioxidants, Omega 3, vitamins and minerals.
Cooking and recipe ideas
The way we cook it is to season it with salt and pepper, and if you like some garlic slices poked into slits all over the meat. Make sure it’s at room temperature (leave it out for an hour or so) then give it a quick sear to seal each side. Place it in a large oiled roasting tray and pop it in an oven preheated to 200 ˚ C / Gas Mark 6 for 10 minutes for 10 minutes. Then reduce the temperature down to 140 ˚C / Gas Mark 1. After about 25 minutes, use a meat thermometer to check the internal temperature aim for around 55 ˚ C if you like it rare, 65 ˚ for medium and 70 for well done. Once it reaches the desired temperature bring it out of the oven and cover it loosely with foil to rest for at least 5 minutes.
Rib Beef on the bone joint
We are a working farm and don’t have a shop on site. Most people come and collect their meat, combining it with a walk. We are around most of the time, so once you have ordered, let us know when would be convenient (your order confirmation email has our contact info) and we’ll put your order aside and confirm that we will be in.
We also offer free delivery locally for orders over £60 and can overnight courier to England and Wales in an insulated box for £15 (but please check before ordering).
Note all meat is frozen, so will keep for many months – just cook within 3 days of defrosting.
