Rolled Fore Rib of Beef, Boned
Enjoy the height of flavour and texture with a delicious rib of beef, offering a distinct and irresistible taste that’s the height of sophistication. Our rolled rib beef is perfect for any special occasion, adding a touch of luxury to your dining experience. Order your rolled rib of beef from the Dorset Meat Company today.
Our grass fed, dry-aged, boned and rolled rib of beef is sourced from native breed cattle reared on small, family-run Dorset and Wiltshire farms that have been fed purely on lush, natural pastures. Grass-fed beef has a better ratio of Omega 3 to Omega 6, is high in antioxidants such as vitamin E and contains higher vitamin and mineral levels. Eating meat from animals that themselves have only eaten a natural diet of grass, wildflowers, clovers and legumes, rich in essential vitamins and minerals and untainted by chemicals and pesticides, makes a whole lot of sense. It’s a healthy choice to make.
Rolled Rib of Beef from the Dorset Meat Company
Eating meat from animals that themselves have only eaten a natural diet of grass, wildflowers, clovers and legumes, rich in essential vitamins and minerals and untainted by chemicals and pesticides, makes a whole lot of sense. It’s a healthy choice to make for both yourself and for the animals whose welfare we should all value.
Our Ruby Reds, Aberdeen Angus and Dexter breeds have been allowed to reach maturity at 30 to 36 months naturally, to produce beef that has outstanding depth of taste and texture with wonderful marbling. To lock in the great flavours you expect from high-end, grass-fed beef, our meat is dry-aged for at least 28 days and prepared using the finest traditions of British craft butchery.
We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.
How to enjoy rolled rib beef at home
A rolled rib of beef is a decadent cut of meat, so you want to make sure you do it justice when you cook with it. To start, give the meat time to breathe. Remove the joint from the packaging and allow it to come to room temperature. Preheat your oven to 200 degrees C for fan assisted or 215 degrees C for ovens without a fan.
Place the beef in a deep roasting tin and season to your liking, then make a trivet by roughly chopping onion, carrot and celery, plus a bay leaf, a spring of thyme, and black peppercorns. Ensure the beef is fat side up and roast in the centre of the oven for 20 minutes. You can then drop the temperature to 170/180 degrees C and roast for another 15 minutes per 500g until medium rare.
Rest your beef for a minimum of 20 minutes before carving, and use your roasted vegetables to make a rich accompanying gravy.
Whether you’re putting together an evening meal for your family or hosting guests you want to impress, you can’t go wrong with a rib of beef.
Looking for some inspiration for new dishes you could try with a rolled rib of beef?