28-day Aged Beef Back Rib (Boneless)

We love bringing you cuts that you may not have discovered before, especially when they are as delicious as our beef back rib. Cut from the chuck of the cow, it is a great alternative to the beef forerib, with distinct marbling and a thin layer of fat to keep the joint succulent and tender when roasting.

Good To Know

Ingredients & Nutritional's

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

How To Store

Our 28-day Aged Beef Back Rib is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-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. 

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

• 1 kg boneless beef back rib
• Salt and pepper (or other seasonings to your taste)
• Olive oil or another high-heat oil
• Fresh herbs like rosemary or thyme (optional)
• Garlic cloves (optional)

Equipment

• Ovenproof frying pan or roasting tray
• Meat thermometer

Method

1. Preparation

   • Take the beef out of the fridge 30–60 minutes before cooking to bring it to room temperature. This helps it cook more evenly.
   • Pat the rib dry with kitchen paper, then season it generously with salt and pepper (or your preferred seasoning).

2. Preheat the Oven

   • Set your oven to 120°C. This low temperature will allow the beef to cook slowly and gently, making it more tender.

3. Initial Sear (Optional)

   • Heat a frying pan with a little olive oil over medium-high heat. When the oil is hot, sear the beef on all sides for around 1–2 minutes per side. This step is optional but creates a lovely crust and flavour.

4. Slow Roast in the Oven

   • Transfer the beef to a roasting tray (or leave it in the ovenproof frying pan if using).
   • Place in the preheated oven and roast for 1.5–2 hours, or until it reaches an internal temperature of 50–52°C for medium-rare.
   • Check the temperature with a meat thermometer; this is crucial to achieving the perfect level of doneness.

5. Rest and Final Sear

   • Take the beef out of the oven and loosely cover it with foil. Let it rest for 15 minutes. During this time, the internal temperature will rise slightly, bringing it closer to medium-rare.
   • Optional: For an extra crust, you can quickly sear it again in a hot pan for 1 minute per side just before serving.

6. Slice and Serve

   • Slice against the grain to ensure the beef is as tender as possible. Serve with your favourite sides and enjoy!