Scottish Rib of Beef

Half price — a Scottish rib of beef on the bone, 1.5–1.7kg. One matured rib joint, trimmed and tied, ready for the oven.

What you get

• A rib of beef on the bone, 1.5–1.7kg
• Serves four to five as a Sunday roast
• Bone left in and the fat cap scored, so it bastes itself as it cooks

Rib of beef is the roast a steakhouse builds its name on, and the bone is the reason. It shields the meat nearest it from the heat, so the centre stays pink while the outside takes on a crust, and it carries flavour into the joint that a boneless roast simply cannot.

This is Scottish beef, matured for depth of flavour, with the marbling running right through the eye. High heat for twenty minutes to set the crust, then down to 160°C until it reaches the temperature you want. Rest it a full twenty minutes before carving, then slice down between the bones.

Weights are a guide. Your joint will fall within 1.5–1.7kg; we never send under.

Prepared in our own butchery and packed fresh to order, then delivered chilled in insulated packaging with ice sheets. Freeze within three days of arrival and it will keep for up to three months.

Ingredients & Allergens

Scottish Rib of Beef on the Bone — 100% beef. No allergens. Prepared in a butchery that also handles Wheat (gluten), Milk, Soya, Celery, Mustard, Barley and Sulphites.

Shelf life

Check the use-by date on the pack. Suitable for freezing — freeze by the use-by date and follow the instructions on the pack for storage, defrosting and cooking.

Packaging and storage

Supplied as one individually packed joint. Keep refrigerated on arrival.