Rib Of Beef Bone (1kg)


SKU: 8151 Categories: ,


DETAILS Indulge in the rich, robust flavours of our 1kg rib of beef bone, sourced from the finest grass-fed cattle. This premium cut delivers an exceptional taste and texture, ideal for those special meals that call for a hearty, home-cooked experience. Celebrate the pinnacle of British farming with every bite.
STORAGE ADVICE For optimal storage of our premium rib of beef bone, it should be tightly wrapped in butcher paper or vacuum-sealed to prevent air exposure, which can cause freezer burn. Store it in the coldest part of your freezer, maintaining a temperature of 0°F (-18°C) or below. Properly stored, it can maintain its quality for up to 6-12 months. When ready to cook, thaw in the refrigerator overnight. Avoid refreezing once thawed to preserve its texture and flavour.
PACKAGING This pack contains 1 rib of beef bone. Your item will arrive in a 100% recycled box, lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation, and non-toxic chilled gel packs, all of which can be reused, composted, or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system. The only non-recyclable component is the foil liner; the poly bags meat comes in need to go in plastic recycling.


Cooking Instructions for Rib of Beef Bone:

  1. Preheat Oven: Start by preheating your oven to 200°C (390°F). This high temperature is essential for achieving a good sear.
  2. Room Temperature: Remove the rib of beef bone from the refrigerator and let it rest at room temperature for about 30 minutes to ensure more even cooking.
  3. Season Well: Season the rib generously with salt and freshly ground black pepper. For an added burst of flavour, consider rubbing with a bit of garlic or adding a sprig of thyme or rosemary.
  4. Sear: Heat a heavy-based skillet or pan over high heat. Add a splash of oil, and once hot, sear the rib on all sides until golden brown, about 2-3 minutes per side.
  5. Roast: Transfer the seared rib to a roasting tray and place it in the preheated oven. Roast for about 20-25 minutes for medium-rare, depending on the thickness. Use a meat thermometer to check for doneness; 52-55°C (125-130°F) is ideal for medium-rare.
  6. Rest: Remove the rib of beef bone from the oven and let it rest on a cutting board for about 10 minutes. Resting allows the juices to redistribute throughout the meat, enhancing its flavour and tenderness.
  7. Slice and Serve: Slice the rib of beef bone into portions as preferred. Serve immediately with your choice of sides.

Note: Cooking times may vary depending on the thickness of the rib and the heat source used. Adjust accordingly to achieve your preferred level of doneness.


Nutritional Information (Typical Values Per 100g):

  • Energy: 165 kCal
  • Fat: 9 g
    • of which saturates: 4.3 g
  • Carbohydrate: 0 g
    • of which sugars: 0 g
  • Fibre: 0 g
  • Protein: 21 g
  • Salt: 0 g



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