Roast Rib of Beef — Dry-Aged Yorkshire Beef at Its Best
Roast Rib of Beef is an iconic roasting joint, prized for its depth of flavour and marbled texture. Our team of specialist butchers cut this joint from the fore-rib of the beast, trimming and removing the chine bone so it’s ready to roast and easy to carve.

All of our beef comes from native-breed cattle that roam freely across the Yorkshire Dales, grazing on lush grass, wild flowers, herbs and berries. The result is beef of exceptional quality and provenance.

Each Rib of Beef is dry-aged in our Himalayan salt chamber to intensify its natural flavour and tenderise the texture. Combined with expert seam butchery and a generous layer of grass-fed fat that bastes the joint as it cooks, the result is a truly sensational centrepiece for any roast.

Also available as Trimmed Rib of Beef.

Chef George Ryle Inspires
“Roasting really is the only way to cook this beautiful joint of meat. Because of its size, you’re best off roasting it slowly to a blushing pink, somewhere between medium and medium-rare depending on your preference.

The often-overlooked secrets to success are simple: take the joint out early to let it come up to room temperature before cooking, and allow at least an hour for the meat to rest after roasting.

Of course, the classic roast beef accompaniments are hard to beat; potatoes roasted in beef fat, sweet roasted onions, and a punchy horseradish cream. But if you want to treat yourself, try our recipe for Roast Rib of Beef with Parmesan Cream Baked Onions. Or perhaps it’s the moment for that timeless comfort, gratin dauphinoise. Sometimes you just can’t beat the classics.”

Chef Valentine Warner on Cooking Rib of Beef
"A rib of beef is a grand treat for any Sunday lunch. I tend to season the fat and meat with dried rosemary and black pepper, heavy salt, perhaps with the finely grated zest of a lemon. When putting the beef in the oven, include a whole onion slashed down the sides, as its leakings will help make a better gravy when that time comes.

Chances are, however, that those gathered around will all prefer a different doneness, as medium-rare is not to everyone’s liking. For me though, when the core temperature reads 52°C on the thermometer, that is when I’d be inclined to remove it from the oven and give it a good long rest (no less than 20 minutes).

My go-to gravy is to pour off most of the fat from the tray (please keep it for fried dripping toast — most excellent with minced beef and carrots on top) and then fry a couple of cloves of garlic with some thyme in the fat. By the way, I put the roasting tray straight over the hob. Leave the roasted onion in the tray whilst making the sauce. Then add a good spoon of tomato purée to the caramelised juices sticking to the base that you have lifted with a scratch from the spoon. Whilst stock will always produce a meatier, richer sauce, it is not necessary. Simply add a good slug of sherry vinegar, then three quarters of a bottle of red wine and a good slug of additional sherry, Madeira or Marsala. Reduce this and season well, remembering that the gathered juice from the resting meat should be added. Flouring the fat is an option, but I find this produces a rather old-school and unnecessarily thick gravy.

Mushrooms such as rehydrated ceps (porcini) can add a wonderful extra layer to the sauce. Once the mushrooms have been browned, add the mushroom water with the wine etc. and then reduce it.

If tired of roast potatoes, then cube the potatoes to a medium dice and parboil. Drain and fry them in a mix of beef fat and olive oil until crispy. Toss them up with a lot of finely chopped raw garlic, plenty of finely chopped parsley and salt. Tip them in a mountain onto a plate and serve with the beef.

Cold roast beef is epic on rye bread with butter, hot mustard, horseradish cream, gherkins and dill.”