Our West Country boned and rolled rib of beef combines the rich flavour of a traditional rib roast with the convenience of easy carving. Sourced from grass-fed cattle raised in the West Country’s lush pastures, this cut offers exceptional taste, tenderness, and sustainable quality.

By expertly removing the bone and rolling the rib, this roast is designed for uniform cooking and simple presentation. The natural marbling ensures a juicy and tender result, with a depth of flavour that’s perfect for a classic Sunday roast or a celebratory feast.

Ideal for slow roasting, the boned and rolled rib develops a golden, caramelised crust while retaining its succulent, melt-in-the-mouth texture. It pairs beautifully with traditional sides such as Yorkshire puddings, roast potatoes, and seasonal vegetables. A rich red wine jus or creamy horseradish sauce completes the meal, elevating it to a gourmet experience.

Whether you’re hosting a family dinner or preparing a special occasion meal, our West Country boned and rolled rib of beef offers the perfect combination of convenience and indulgence. It’s a true celebration of local, high-quality beef and the art of fine roasting.

How to Cook a Rolled Rib of Beef

A rolled rib of beef is a versatile and elegant roasting joint, offering the flavor of a rib cut with the convenience of easy carving. Cooking it correctly ensures tender, juicy meat with a robust beefy flavor. Here’s how to do it.

What You’ll Need

• A rolled rib of beef
• Olive oil or softened butter
• Sea salt and freshly ground black pepper
• Optional: Garlic, fresh rosemary, thyme, or mustard for added flavor

Preparation

1. Bring to Room Temperature: Take the beef out of the fridge at least 1 hour before cooking. This helps it cook evenly.
2. Preheat the Oven: Set your oven to 220°C (200°C fan) for the initial roasting.
3. Season Generously: Rub the rolled rib all over with olive oil or softened butter. Season liberally with sea salt and freshly ground black pepper. For additional flavor, rub with crushed garlic, mustard, or sprinkle with fresh rosemary or thyme.

Cooking Instructions

1. Sear the Beef: Heat a large frying pan or roasting tray until very hot. Sear the rolled rib joint on all sides for 2–3 minutes per side to caramelize the exterior and lock in the juices.
2. Roast at High Heat: Place the joint on a rack in a roasting tray and roast at 220°C (200°C fan) for 20 minutes. This high heat seals the exterior, creating a flavorful crust.
3. Reduce the Temperature: Lower the oven to 180°C (160°C fan) and continue roasting, following these timings:
   • Rare: 15 minutes per 500g
   • Medium-Rare: 20 minutes per 500g
   • Medium: 25 minutes per 500g
   • Well-Done: 30 minutes per 500g

   For example, a 2kg rolled rib of beef cooked to medium-rare would take approximately 1 hour and 40 minutes in total.

4. Check Internal Temperature: Use a meat thermometer for precision:
   • Rare: 50–52°C
   • Medium-Rare: 57–60°C
   • Medium: 63–68°C
   • Well-Done: 72°C+

Resting the Beef

Remove the beef from the oven and loosely cover it with foil. Allow it to rest for at least 20–30 minutes. Resting is essential to let the juices redistribute, ensuring moist, tender slices.

Carving

1. Place the rolled rib on a stable cutting board.
2. Slice the meat into even, thick slices using a sharp carving knife. Cut against the grain for maximum tenderness.

Serving Suggestions

A rolled rib of beef pairs wonderfully with:

• Golden roast potatoes
• Buttered seasonal vegetables (e.g., carrots, broccoli, parsnips)
• Yorkshire puddings
• A rich gravy made from the pan drippings

Chef’s Tip

For extra juiciness and flavor, baste the joint with its own juices every 20 minutes during roasting.

Make It Unforgettable

With this method, your rolled rib of beef will deliver bold, savory flavors and a melt-in-the-mouth texture. It’s the perfect choice for family gatherings, Sunday roasts, or special celebrations. Enjoy the finest from the West Country on your table!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days