Two Bone Rib of Beef
One of the most traditional of beef roasting joints and a real centre piece. Dry-aged on the bone and packed full of flavour.
We only really get requests for joints such as this at Christmas or a handful of times throughout the year. Please do get in touch with us directly on +44 7703330360 or hello@wildandrootedfarming.co.uk and we can discuss the earliest in which we will have it available.
Serves: 5 - 7 people
Please note all of our beef is frozen as soon as possible to preserve freshness, let us know within the notes section of your order if you would like to collect your joint defrosted.
About us
Our beef is pasture-fed without exception and sustainably produced here on the farm in Great Waltham, Chelmsford. The cattle feed on herb rich pastures grazed in a way that benefits our soil ecosystems and feeds our local wildlife. The cattle are bred and born on the farm, raised to maturity and dry-aged for the most delicious beef. Thank you for supporting small-scale farming that’s good for the cattle, the consumer and the environment.
Cooking suggestion
First and foremost, defrost slowly in the fridge and allow enough time before cooking to let your beef get to room temperature. If there is one thing we’ve learnt from roasting turkeys and beef joints it’s that they usually need less time than you think. We always make sure the meat is at room temperature before cooking and we’re big fans of a meat thermometer for added confidence – you’ll get rare beef at around 55°C so use that as a guide depending on how you like your beef cooked.
Place the rib in a roasting tray and set the oven to 220°C for 20 minutes then reduce the heat to 160°C and roast for 30mins per kg. Allow for resting time too.
