Traditional Salt-Aged Rib of Beef
UK

Traditional Salt-Aged Rib of Beef

£99.18 Serves 6-7
Weight

Our Salt-Aged Rib of Beef is the grandest of roasting joints and one of our prized flagship cuts. Cut from the forequarter with increased fat marbling compared to a rolled sirloin roast, this mouth-watering beef joint bring bags of flavour and makes for the perfect slow-roasting joint.

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.
Ingredients

Beef (100%).

For allergens see ingredients in BOLD.

Storage information
This is a raw product that must be cooked. Store below 3°C. Once opened, consume within 2 days.
Cooking instructions

TIPS:

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.
Country of origin
Country of origin: UK
Product information
While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.