Two Bone Roast Beef Rib - 2kg

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. From our careful breeding program to the home_grown diet our animals receive, the management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

It really does make a difference if you can rest meat after cooking – it means the juices will have time to reabsorb back into the meat and make it succulent and tender. This Beef Rib joint will benefit from a good 15_30 minutes’ resting time before carving.

To roast, preheat your oven to 180°C/gas mark 4. Place the Beef Rib joint in the centre of the hot oven and allow about 25 minutes cooking time for every 450g in weight, plus another 25 minutes (timings can be adjusted depending on how well done you like it). Baste the meat regularly as it cooks; when it is ready, remove it from the oven, wrap it in foil and allow to stand for 15_30 minutes before carving.