Hand-rolled and tied by our expert butchers, our Salt-Aged Rib Roast is a stunning joint. Cut from the centre of the rib, it has traditional marbling all the way through and a strong, rich flavour.

At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed on a natural diet.  

Beef (100%).

For allergens see ingredients in BOLD.

1. Sear the seasoned ribeye in a hot frying pan on all sides until browned (about 2–3 minutes per side).​
2. Transfer to a roasting tin and roast at 220°C (fan 200°C) for 20 minutes.​
3. Then, reduce the oven temperature to 180°C (fan 160°C) and continue roasting for:

Rare (50°C core temp): 20 minutes
Medium-Rare (55°C core temp): 30 minutes
Medium (60°C core temp): 40 minutes

4. Once the desired doneness is achieved, remove from the oven, cover with foil, and rest for 20 minutes.​
5. Carve into slices. The meat should be succulent with a pink, juicy center for medium-rare.​