Carvery rib of beef

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.

We dry-age our Beef Rib joints for up to 28 days, to draw out the best possible flavour. This is a bone-in joint; the bones will also release further flavour during cooking, to enhance the superb taste even more.

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.