• Ribeye of Beef Roast
  • Ribeye of Beef Roast
  • Ribeye of Beef Roast
  • Ribeye of Beef Roast
  • Ribeye of Beef Roast

Ribeye of Beef Roast

£37.25

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  • Delivered fresh
  • Native breed
  • Grass-fed
  • Great for home roasting
  • Suitable for freezing

Product description

A Richly Marbled Heritage Breed Joint for the Perfect Sunday Roast
Cut from the fore-rib by our expert butchers, this is a whole ribeye, boned, rolled and ready for the oven. With generous marbling and a good layer of natural fat, our Ribeye of Beef Roast is prized for its succulence and depth of flavour. When roasted slowly at a low temperature, the fat bastes the meat beautifully, producing a tender, evenly cooked joint with a rich, savoury crust.

Our ribeye comes from heritage breed cattle raised on independent farms across the Yorkshire Dales, where they graze freely on lush pasture and grow slowly to maturity. This traditional approach, combined with careful dry ageing on the bone for over 28 days, gives the meat its distinctive character and umami depth, the kind of beef that makes a roast dinner truly special and a fine example of Yorkshire’s heritage breed beef.

Take a little time over the accompaniments and you’ll be rewarded. Serve the ribeye with layered confit potatoes, pressed overnight and fried until crisp, alongside a classic salsa al dragoncello made with tarragon, sourdough, red wine vinegar, garlic and olive oil. This Florentine sauce carries a subtle aniseed flavour that pairs beautifully with roast beef. Alternatively, roast new season onions and garlic in a little beef dripping with sage and white wine, setting the ribeye on top to cook and rest in the aromatic juices. Finish with roast Jersey Royals or pink fir potatoes tossed with salt, olive oil, garlic and rosemary for a timeless, hearty roast.

Ingredients

Grass-fed, heritage breed beef, slow-grown to maturity on the lush green pastures of the Yorkshire Dales. Dry-aged on the bone for over 28 days for deep flavour and exceptional tenderness.

Cooking advice

For 1.4 kg Ribeye of Beef Roast:

  1. Remove the beef from the fridge, take off all packaging, and pat dry with kitchen paper. Place on a plate and allow it to reach room temperature for at least 2 hours before cooking.
  2. Preheat your oven to 200°C. Season the beef well with sea salt and rub with a little olive oil.
  3. Place the ribeye in the oven and cook for 10 minutes, then reduce the temperature to 145°C and cook for a further 40–45 minutes for medium-rare. For rare, reduce the roasting time slightly to around 35–40 minutes. For medium, extend to 50–55 minutes.
  4. Remove from the oven and allow to rest somewhere warm for at least 30 minutes before carving. This helps the juices redistribute, ensuring a tender, juicy roast.

Background

Heritage Breed Ribeye of Beef Raised in the Yorkshire Dales
All Swaledale beef comes from heritage breed cattle, raised on independent farms and smallholdings across the wildly beautiful Yorkshire Dales. Slow-grown and free to roam over lush green hills and valleys, our cattle develop exceptional flavour and natural marbling that define truly outstanding beef.

The result is beef with deep umami richness, dense, flavourful and full of character. Our Ribeye of Beef Roast is Always Fresh, Never Frozen®, expertly butchered to order, vacuum-packed for freshness, and shipped in recyclable packaging to arrive safely insulated and ready to cook.

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