Ribeye of Beef Roast

Cut from the fore-rib by our expert butchers, this is a whole ribeye, boned and rolled, ready for roasting. With beautifully marbled meat and a good covering of fat, Ribeye of Beef Roast is the perfect candidate for a roast dinner.

Chef George Ryle inspires:
"The preference with this joint is to roast it at quite a low temperature, for a lovely even cook throughout. A slight labour of love but most certainly worth the end product are layered confit potatoes; pressed overnight and then cut into cubes and deep fried. Whip up a salsa al dragoncello (fresh tarragon leaves, stale sourdough, red wine vinegar, a grated egg yolk, garlic, sea salt and olive oil) - a classic Florentine sauce with an aniseed flavour that pairs beautifully with roast beef and steak.

Beef and onions are natural bedfellows, so try roasting new season onions and garlic in a little beef dripping, along with sage and a splash of white wine. Roast the ribeye on top of that and then rest in all those lovely juices. Roast a few jersey royals or pink fir potatoes with salt, olive oil, garlic and rosemary."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Ribeye of beef roast is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.