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Grass-Fed Rib Of Beef on the bone

5.0
Grass Fed Rib Of Beef on the bone
Grass Fed Rib Of Beef on the bone
Gerard King

Gerard's Suggestion

"A good gravy is non-negotiable for Rib of Beef. Add an onion, garlic and carrot to the tray when roasting to flavour the gravy juices"

Grass-Fed Rib Of Beef on the bone

5.0
pasture-fed
dry-aged
heritage breed

What we do best! An exceptional cut of meat, the ultimate roast and a real treat.

£55.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Grass-Fed Rib Of Beef on the bone...

  • An iconic roasting joint
  • Rich and full of flavour
  • Grazed on our lush and varied Suffolk meadows

This is a great cut of meat for roasting, with its deep flavour, natural layer of covering fat and rich marbling. Roasting on the bone means that the outside layer of fat (or the ‘rib cap’) produces a fantastic crispy crust and will help baste your joint throughout cooking. This leaves the meat soft, juicy and tender.

All our beef comes from wonderful, small-scale Suffolk farms whose heritage breed cattle are left to roam freely on untouched pasture. We dry-hang our carcasses for up to eight weeks to produce the exceptional flavour and texture of our beef.

Rib of beef is best cooked medium to medium-rare, and it’s really important to leave the join to rest for at least 30 minutes after cooking. If you want to go the whole hog, cook your roasties in our dripping for that exceptional beefy flavour.

Gerard King

Gerard's Suggestion

"A good gravy is non-negotiable for Rib of Beef. Add an onion, garlic and carrot to the tray when roasting to flavour the gravy juices"

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, whose ‘Pasture for Life’ certified Lincoln Red herd at Darrow Farm produces exceptional grass-fed beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

What our customers say