Our West Country grass-fed carvery rib of beef on the bone is a true showstopper for roast dinner enthusiasts. Sourced from cattle raised on the lush, nutrient-rich pastures of the West Country, this premium cut delivers exceptional flavour, tenderness, and sustainability in every bite.

Cut with the bone left intact, this rib roast benefits from enhanced flavour during cooking, as the bone retains heat and infuses the meat with its rich essence. The marbling within the rib ensures a juicy and tender roast, with a melt-in-the-mouth texture and deep, robust taste.

Perfectly suited for slow roasting, this carvery rib creates a golden, caramelised crust while remaining succulent and flavourful inside. The impressive presentation makes it the ideal centrepiece for festive occasions, family gatherings, or indulgent Sunday roasts. Serve it with traditional accompaniments such as Yorkshire puddings, roast potatoes, and seasonal vegetables, all brought together with a generous drizzle of gravy or a classic red wine reduction.

Whether you’re treating guests or celebrating a special occasion, our West Country grass-fed carvery rib of beef on the bone guarantees an unforgettable dining experience. It’s a cut that combines elegance, flavour, and the finest in local farming heritage.

How to Cook a Carvery Rib of Beef on the Bone

A carvery rib of beef on the bone is a show-stopping centerpiece, offering incredible flavor and tenderness. Cooking it properly ensures it lives up to its potential. Follow this guide for perfect results every time.

What You’ll Need

• A rib of beef on the bone
• 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: Remove the beef from the fridge at least 1 hour before cooking. This ensures even cooking throughout.
2. Preheat the Oven: Set your oven to 220°C (200°C fan) to start.
3. Season Generously: Rub the joint all over with olive oil or softened butter. Season liberally with sea salt and freshly ground black pepper. For extra flavor, rub with crushed garlic, mustard, or sprinkle with fresh rosemary and thyme.

Cooking Instructions

1. Sear the Meat: Heat a large frying pan or roasting tray on the hob until very hot. Sear the rib joint on all sides for 2–3 minutes per side to lock in the juices and create a caramelized crust.
2. Roast at High Heat: Place the rib of beef in a roasting tray, bone-side down (this acts as a natural rack), and roast at 220°C (200°C fan) for 20 minutes. This initial high heat helps to crisp the exterior.
3. Reduce the Temperature: Lower the oven to 180°C (160°C fan) and continue roasting, using the timings below as a guide:
   • 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 rib joint cooked to medium-rare would take approximately 1 hour and 40 minutes in total.

4. Check Internal Temperature: For accuracy, use a meat thermometer:
   • Rare: 50–52°C
   • Medium-Rare: 57–60°C
   • Medium: 63–68°C
   • Well-Done: 72°C+

Resting the Beef

Once cooked, remove the joint from the oven and loosely cover it with foil. Allow it to rest for at least 30 minutes. This step is essential for juicy, tender meat, as the resting time allows the juices to redistribute.

Carving

1. Stand the joint upright, using the rib bones to stabilize it.
2. Slice down along the bones to separate them from the meat.
3. Carve the meat into thick, juicy slices against the grain for maximum tenderness.

Serving Suggestions

A rib of beef pairs perfectly with:

• Crispy roast potatoes
• Seasonal vegetables (e.g., carrots, parsnips, or Brussels sprouts)
• Yorkshire puddings
• A rich red wine or beef gravy, made with the drippings from the pan

Chef’s Tip

For an extra-special touch, baste the joint every 20 minutes with its own juices during roasting. This adds flavor and keeps the meat moist.

With this method, your carvery rib of beef on the bone will be the star of any meal, delivering bold flavors, tenderness, and a visual feast for your guests. Enjoy!

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