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Rib of Beef, French-Trimmed

(1 customer review)


    Country of Origin: England

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    Aged for a minimum of 4 weeks this spectacular cut has immense flavour and rugged texture and is the perfect option for a Sunday roast or special occasion.

    The native breed beef is grass-fed and comes from Ayrshire in Scotland and Wexford County in Ireland.

    Each bone is cut to around 1.2kg.


    Suggested Use:


    Rib of Beef, French-Trimmed (allow 1 bone between 2-3 people)

    Oil, salt & pepper to season

    Horseradish to serve

    Temperature probe



    1. Preheat oven to 220°C, 425°F, Gas 7
    1. Season the roasting joint liberally with salt and pepper and dusting over with a little dry English mustard (optional).
    1. Place in a large roasting pan and into the preheated oven for 20 minutes to get some good colour on the beef.
    1. Turn the oven down to 160°C, 325°F, Gas 3 and roast your joint for a further 20 mins per 450g for medium, 10-15 minutes for rare.
    1. Remove the joint from the oven and check the core temperature with a thermometer based on the below table.
    How do you like it?Temperature
    Medium Rare55°C
    Well Done64°C


    1. Cover with foil and leave to rest for 20 – 30 minutes.
    1. Once rested, carve and serve with all the trimmings.


    Additional information

    rib of beef

    1 bone, 2 bone, 3bone, 4bone, 5bone

    Country of Origin


    1 review for Rib of Beef, French-Trimmed

    1. Stefano Alfreido

      Sublime bit of beef. Very impressive! well worthy of the 5 stars

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