Description

A premium cut of grass-fed organic beef, utterly tender and filled with flavour. Best cooked low and slow so it's melting off the bone, or flash roasted so it's pink and juicy in the middle.

We suggest generously sprinkling your choice of organic seasoning atop your joint before you crack on with the roast. Garlic, rosemary and sea salt always do the trick!

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 On The Bone 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: 

• 1kg or 2kg bone-in rib of beef
• 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 bone-in rib of beef out of the fridge about 1 hour before cooking to bring it to room temperature. This ensures even cooking.
• Rub the beef all over with vegetable oil, then season generously with sea salt and freshly ground black pepper, making sure to get the seasoning into all the crevices, especially around the bone.

3. Sear the Beef:

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

4. Roast the Beef:

• Place the seared beef into a roasting tray, bone side down. Surround the beef with the onion, carrot, celery, garlic, and rosemary or thyme.

• Roast in the preheated oven at 220°C for:

  • 20 minutes (for 1kg)
  • 25 minutes (for 2kg)

• This initial high heat helps create a crusty exterior.

5. Adjust the Temperature:

• After the initial roasting time, reduce the oven temperature to 180°C (160°C fan) or Gas Mark 4, and continue roasting 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.

• For medium-rare, the internal temperature should be around 52-54°C. For medium, aim for 58-60°C.

6. Rest the Beef:

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

7. Optional Gravy:

• While the beef rests, make a simple gravy using the roasting tray. Place the tray over medium heat on the hob, add the red wine or beef stock, and scrape up any caramelised bits from the bottom. 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 & Enjoy:

• Carve the bone-in rib by slicing the meat away from the bone first, then cut into thick slices. Serve with roast potatoes, Yorkshire puddings, and your favourite vegetables. Spoon the gravy over the meat or serve it on the side.

9. Enjoy:

• Savour the rich, flavourful beef and enjoy the perfect roast dinner!