Organic 28 Day Aged Trimmed Rib of Beef

An eye-catching and delicious centrepiece. Dry-aged next to a Himalayan salt wall to maximise flavour and tenderness, this organic and grass-fed beef rib joint is trimmed to perfection by our traditionally trained farm butchers.

Season generously with sea salt and flash roast medium rare or take it slow for melt-in-the-mouth succulence.

A show-stopping joint to elevate your next Sunday roast.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritional values per 100g

Calories: 280 kcal / 1170 kJ
Fat: 22g
(of which Saturates 9g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 19g
Salt: 0.1g

How To Store

Our 28-day Aged Trimmed Rib of Beef is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Serving Suggestions

For 2.4kg bone-in rib of beef:

• Serves 5 to 7 people (about 300g-350g per person).

For 4kg bone-in rib of beef:

• Serves 8 to 10 people (about 300g-350g per person).

Our Farms & Suppliers 

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ingredients:

• 2.4kg or 4kg 28-day aged trimmed rib of beef
• Sea salt
• Freshly ground black pepper
• 2 tbsp (for 2.4kg) or 3 tbsp (for 4kg) vegetable oil
• 4-6 sprigs fresh rosemary or thyme
• 2-3 garlic cloves, crushed (skin on)
• 1 large onion (for 2.4kg) or 2 large onions (for 4kg), halved
• 1 large carrot (for 2.4kg) or 2 large carrots (for 4kg), cut into chunks
• 1 celery stick (for 2.4kg) or 2 celery sticks (for 4kg), cut into chunks
• 200ml (for 2.4kg) or 300ml (for 4kg) red wine or beef stock (optional, for gravy)

Method:

1. Preheat the Oven:

• Preheat your oven to 220°C (200°C fan) or Gas Mark 7.

2. Prepare the Beef:

• Take the beef out of the fridge 1 hour before cooking to let it come to room temperature.
• Rub the beef with vegetable oil and season generously with sea salt and freshly ground black pepper. Make sure the seasoning covers the entire surface, especially around the fat.

3. Sear the Beef:

• Heat a large frying pan or roasting tray over high heat.
• Once hot, sear the beef on all sides, including the ends, for 5-6 minutes (2.4kg) or 6-8 minutes (4kg), until it forms a deep brown crust.

4. Roast the Beef:

• Transfer the seared beef into a roasting tray and scatter the onion, carrot, celery, garlic, and rosemary or thyme around the meat.
• Roast at 220°C for:
  • 25 minutes (for 2.4kg).
  • 30 minutes (for 4kg).
• This initial high heat creates a crispy exterior.

5. Lower the Heat:

• After the initial roasting, reduce the oven temperature to 180°C (160°C fan) or Gas Mark 4.
• Continue roasting for:
  • 60-70 minutes (for 2.4kg) for medium-rare, or 75-85 minutes for medium.
  • 90-100 minutes (for 4kg) for medium-rare, or 110-120 minutes for medium.
• For accuracy, use a meat thermometer:
  • Medium-rare: Internal temperature of 52-54°C.
  • Medium: Internal temperature of 58-60°C.

6. Rest the Beef:

• Once cooked to your preference, remove the beef from the oven and transfer it to a warm plate. Cover loosely with foil and allow it to rest:
  • 25-30 minutes (for 2.4kg).
  • 35-40 minutes (for 4kg).
• Resting is crucial for letting the juices settle and ensuring tender meat.

8. Carve & Serve:

• Carve the trimmed rib of beef into thick slices, cutting across the grain for tenderness. Serve with roast potatoes, Yorkshire puddings, seasonal vegetables, and the optional gravy.

9. Enjoy:

• Sit back and enjoy your perfectly cooked beef, a rich and flavourful centrepiece for your meal!