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Belted Galloway Crown of Beef (2kg)
This French trimmed rib of beef has been prepared with great care. All the skin and sinew have been meticulously trimmed away, leaving you with a pristine canvas for carving. The result is a roast that's as beautiful to look at as it is delicious.
Serves 5
Product Weight:
2kg
4kg
Belted Galloway Crown of Beef (2kg)
This French trimmed rib of beef has been prepared with great care. All the skin and sinew have been meticulously trimmed away, leaving you with a pristine canvas for carving. The result is a roast that's as beautiful to look at as it is delicious.
This Christmas we are thrilled to be sourcing a limited number of regeneratively farmed Belted Galloway beef animals. ‘Galloway’ is derived from the word Gallovid, meaning Gauls, who were the first people to inhabit that region of Scotland. From this coastal environment of winds and damp cold, combined with an undulating terrain of moors, granitic hills, heathery mountain ranges and fertile glens, emerged the Galloway breeds of cattle. Belties are called that because of their distinctive white ‘belt’ against their black coat. We have limited volumes of prime cuts reserved for our Christmas delivery days and more cuts coming through our full range right through the month of December.
Beef (100%).
For allergens see ingredients in BOLD.
Bring it to room temperature: Take the beef out of the fridge at least an hour before roasting to allow it to come to room temperature. For big joints we recommend bringing to temperature for several hours. This helps for even cooking.
Season generously: Season the beef generously with salt and pepper. You can also add other herbs and spices to your liking. When cooking beef with herbs, focus on ‘hard herbs’ that don’t burn: rosemary, thyme, sage, oregano, bay leaves.
Resting period: Once the beef is cooked to your desired level of doneness, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat. The longer you rest it the better, up to about 45 minutes. Don’t worry it won’t go cold in a warm kitchen.
COOKING:
Cooking times may vary depending on your oven.
1. Remove the rib roast from the refrigerator and let it come to room temperature for 1 hour.
2. Preheat the oven to 200°C fan / 220°C / gas mark 7.
3. Place the roast bone-side down on a rack in a roasting tin.
4. Roast at 200°C fan / 220°C / gas mark 7 for 20 minutes to develop a golden crust.
5. Reduce the oven temperature to 140°C fan / 160°C / gas mark 3 and continue roasting for:
Medium-Rare: 40 minutes per kg
Medium: 45 minutes per kg
Well Done: 50 minutes per kg
6. Aim for a core temperature of:
Medium-Rare: 53–55°C
Medium: 58–60°C
Well Done: 65°C+
7. Once cooked, remove from the oven, cover loosely with foil, and rest for 20–30 minutes to retain juices and tenderness.
8. Carve against the grain, between the bones, and serve with your favourite sides.
Reviews.co.uk | Product
Laurence, Tue, 13 Jan 2026