Rib of Beef on the Bone

A standing rib makes a terrific centrepiece for a special occasion such as a dinner party, a special Sunday roast, or at Christmas. 

Cooked on the bone, the rib of beef produces the most succulent and flavoursome joint that gives that wow factor when brought to the table.

Our beef ribs are hung at least four weeks for that extra flavour and we remove the chine bone so you can carve easily.

Serving Suggestion:  As a guide, a single rib will typically weigh 1kg-1.2kg (roughly 2-3lb) and serve 2-3 people. The maximum sized joint would have four ribs. 

Cooking Guide: 190°C/375°F/Gas 5; Rare 10-12 minutes per 450g (1lb);  Medium 14-16 minutes per 450g (1lb); Well Done 20-22 minutes per 450g (1lb). Allow to rest.