Move over, turkey — there’s a new star on the Christmas table! Our four-bone trimmed rib of beef is the ultimate festive showstopper: rich, juicy, and beautifully marbled for unbeatable flavour. With perfectly trimmed bones for that impressive, restaurant-style look, it’s guaranteed to turn heads when it hits the table.
Feeding a crowd (or just a few serious carnivores)? We can also prepare a five-bone rib for extra indulgence.
PRE-ORDER ONLY – AVAILABLE FROM 19TH DECEMBER 2025
Cooking Instructions for Rib of Beef
Remove the beef from the fridge at least one to two hours before cooking so it can come up to room temperature. Preheat your oven to 220°C (200°C fan) / 425°F / Gas Mark 7. Season the beef generously all over with sea salt and freshly cracked black pepper.
Melt a generous spoonful of beef dripping in a large, heavy-based pan over high heat. Once the fat is sizzling hot, sear the beef on all sides until it develops a rich, golden crust — about two to three minutes per side. Transfer the beef to a roasting tin, bones facing down, and place it in the oven. Roast for 15 minutes at 220°C, then reduce the temperature to 180°C (160°C fan) and continue cooking for around 15 minutes per 500g for rare, 20 minutes per 500g for medium, or 25 minutes per 500g for well done.
If you’re using a meat probe, aim for an internal temperature of 50–52°C for rare, 55–57°C for medium-rare, 60–63°C for medium, and 70°C or above for well done.
Once cooked to your liking, remove the beef from the oven, cover it loosely with foil, and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, keeping every slice perfectly tender and full of flavour.
Serve with Yorkshire puddings, crispy roast potatoes, and a rich red wine gravy for a Christmas feast that’ll have everyone talking
