Organic 28 Day Aged Beef Rib Boned & Rolled

What a roast! A premium cut of grass fed organic beef, this tasty treat will not disappoint.

Hung for a minimum of 28 days, butchered to order and rolled for easy cooking and serving. A family roast favourite!

Top tip: Pat dry and rest the joint to bring it to room temperature before cracking on with the next steps of your recipe.

Minimum Shelf Life: 9 Days 

Good To Know

Ingredients & Nutritional's

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

Nutritionals per 100g: Energy 125 Kcal/ 526 kJ. Fat 4.1g, of which saturates 1.7g. Protein 22g, Salt 0.15g

Serving Suggestions 

1kg - Serves 4

2kg - Serves 8

How To Store

Our 28-Day Aged Beef Rib 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. 

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:

• 1kg or 2kg 28-day aged beef rib, boned and rolled
• Sea salt
• Freshly ground black pepper
• 1 tbsp (for 1kg) or 1.5 tbsp (for 2kg) vegetable oil
• 2-4 sprigs of fresh rosemary or thyme
• 1 (for 1kg) or 2 (for 2kg) garlic cloves, crushed (skin on)
• 1 small (for 1kg) or 1 large (for 2kg) onion, halved
• 1 small carrot (for 1kg) or 1 large carrot (for 2kg), cut into chunks
• 1 (for 1kg) or 2 (for 2kg) celery sticks, cut into chunks
• 100ml (for 1kg) or 150ml (for 2kg) 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 about 1 hour before cooking to bring it to room temperature. This helps the meat cook evenly.
• Rub the beef all over with vegetable oil, then season generously with sea salt and freshly ground black pepper.

3. Sear the Beef:

• Heat a large frying pan or ovenproof roasting tray over high heat. Once hot, sear the beef on all sides, including the edges, for 4-5 minutes for a 1kg roast, or 5-6 minutes for a 2kg roast, until it develops a deep brown crust.

4. Roast the Beef:

• Place the seared beef into a roasting tray. Scatter the onion, carrot, celery, crushed garlic cloves, and rosemary or thyme around the beef for extra flavour.
• Roast the beef at 220°C for:
  • 20 minutes (for 1kg)
  • 25 minutes (for 2kg)
  • This initial high heat helps form a beautiful crust on the beef.

5. Adjust the Temperature:

• After the initial roasting time, reduce the oven temperature to 180°C (160°C fan) or Gas Mark 4. Continue to roast for:

  • 25-30 minutes (for 1kg) for medium-rare or 35-40 minutes for medium.
  • 55-60 minutes (for 2kg) for medium-rare or 70-80 minutes for medium.

• If you prefer using a meat thermometer, aim for an internal temperature of 52-54°C for medium-rare or 58-60°C for medium.

6. Rest the Beef:

• Once cooked to your preferred doneness, remove the beef from the oven and transfer it to a warm plate. Cover loosely with foil and let it rest:
  • 15 minutes for 1kg roast.
  • 20-25 minutes for 2kg roast.
• Resting allows the meat to relax and the juices to redistribute, ensuring a juicy, tender roast.

7. Optional Gravy:

• While the beef rests, make a simple gravy. Place the roasting tray on the hob over medium heat. Add the red wine or beef stock to the tray, scraping up any browned bits. Let it simmer for:
  • 5-7 minutes for 1kg roast.
  • 7-10 minutes for 2kg roast.
• Strain the gravy through a sieve before serving.

8. Serve:

• Carve the beef into thick slices and serve with classic accompaniments like roast potatoes, Yorkshire puddings, and seasonal vegetables. Spoon the gravy over the meat, or serve it on the side.

9. Enjoy: Sit back and enjoy your beautifully cooked roast beef!