Carvery Rib of Beef
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British Beef
The Carvery Rib is the ultimate beef roasting joint. It is effectively Rib Eye on the bone.
From our partner farms in Scotland, this beef is dry-aged for a minimum of 42 days giving it a huge depth of flavour.
Allergens are stated in BOLD CAPITALS
100% Beef
To cook a carvery rib of beef, preheat your oven to 220°C. Season the beef generously with salt and pepper. Place the rib in a roasting tray and roast for 20 minutes. Lower the oven temperature to 160°C and cook for 15 minutes per 450g for medium-rare, adjusting time for your preferred doneness. Baste the beef occasionally with its own juices. Once cooked, remove from the oven and let it rest under foil for 20 minutes to retain its juices. Carve the beef into slices and serve with traditional accompaniments such as Yorkshire puddings, roast potatoes, and horseradish sauce.
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Veal (Carvery Rib)
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Sirloin (Wing End)
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