Rib of beef is a joyful centrepiece. Big flavour, good fat, and plenty of meat on the bone. Ours is dry aged for depth, then cut by hand. Native breeds, sourced from select farms around Ripon, including our own herd of native Herefords.
Available in various weights. Weights are approximate (℮).
To cook:
Bring to room temperature, season well, and roast at 220°C for 20 minutes to start. Then drop to 180°C and cook for 15 minutes per 500g for medium rare. Rest for at least half an hour. The fat crisps, the meat stays pink, and the bone adds real depth. Ideal with roasties, horseradish, and peace in the kitchen.
