Tips from the Butcher

"Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender."

Rib On The Bone

This ultimate 28-Day dry aged roasting joint on the bone is a popular traditional British treat. With its fat covering and excellent marbling texture, it offers you a meal to remember. We make sure that the bone has been chinned to make carving easier when the meat melts away from the bone.


About our Beef

  • British
  • Located from the forequarter
  • Fully trimmed and handtied
  • 28 day dry aged
  • Ideal for roasting
SKU: 823056c18ed3 Categories: , , ,
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1. Preheat oven to 220C (Gas Mark 7).
2. Roast for 20 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Rare:
Medium:
Well done:
4. Remove the joint from the oven and rest for 20-30 minutes before carving.

1. Preheat oven to 220C (Gas Mark 7).
2. Roast for 40 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Extended Rare:
Extended Medium:
Extended Well done:
4. Remove the joint from the oven and rest for 30 minutes before carving.
Please note, the above is only a guide and ovens may vary in temperature.