Description

A Proper Centrepiece for the Table

When you’re looking for a roast that makes an impression, it’s hard to beat a traditional rib of beef.

Our Scotch Beef Rib Roast is cut from the ribeye and left on the bone, giving you beautifully marbled beef with the added flavour that comes from roasting it on the bone.

Our Scotch Beef is carefully matured for tenderness and flavour before each rib roast is traditionally prepared by our butchers.

As the joint roasts, the natural marbling helps keep the beef succulent while developing that rich beef flavour that makes rib roast such a favourite for special occasions.

Whether it’s the centrepiece of Christmas dinner, a family Sunday roast or a celebration meal, this is proper roast beef made for bringing to the table, carving and sharing.

Choose Your Size

2 Bone Rib Roast

Minimum weight: 2kg
Serves approximately 4–6

Ideal for a family roast or smaller gathering, with enough for generous slices around the table.

4 Bone Rib Roast

Minimum weight: 4kg
Serves approximately 8–10

An impressive centrepiece for a larger gathering, Christmas dinner or special celebration.

Serving sizes are a guide and will depend on appetite and the other dishes you’re serving.

Traditionally Prepared by Our Butchers

Every rib roast is individually prepared by our butchers.

As this is a naturally shaped, bone-in joint, the exact size and appearance will vary. The weights shown are minimum weights – your Rib Roast will never be below the size ordered.

PRODUCT INFORMATION

Product: Scotch Beef Rib Roast
Cut: Bone-in ribeye / rib of beef
Beef: Scotch Beef
Sizes: 2 Bone or 4 Bone
Minimum weights: 2kg or 4kg
Serves: Approximately 4–6 or 8–10
Preparation: Traditionally prepared by our butchers
Maturation: Carefully matured for tenderness and flavour

Ingredients: Scotch Beef (100%)

Allergens: No declarable allergens.

STORAGE

Keep refrigerated between 0°C and 5°C and consume by the use-by date shown on the product label.

Suitable for home freezing. Freeze on or before the use-by date and defrost thoroughly in the refrigerator before cooking.

For larger joints, allow plenty of time to defrost completely in the refrigerator before cooking.

Once defrosted, keep refrigerated and cook within 24 hours. Do not refreeze once defrosted.

COOKING SUGGESTION

For best results, remove your Rib Roast from the refrigerator approximately 1 hour before cooking to take some of the chill off the meat.

Preheat your oven to 220°C / 200°C fan / Gas 7.

Season the beef generously with salt and pepper and place it in a roasting tin with the fat side facing upwards.

Roast at the higher temperature for approximately 20 minutes to begin developing a rich, caramelised exterior.

Reduce the oven to 180°C / 160°C fan / Gas 4 and continue roasting until the beef reaches your preferred level of doneness.

As rib roasts vary naturally in shape and size, we recommend using a clean meat thermometer inserted into the thickest part of the beef, avoiding the bone, rather than relying on cooking time alone.

Once cooked, remove from the oven, loosely cover with foil and allow the joint to rest for at least 20–30 minutes before carving.

A large joint will continue to rise slightly in temperature as it rests, so bear this in mind when checking the beef.

Cooking times are a guide only. Ovens and individual joints vary.

For more detailed guidance on temperatures, resting and carving, visit Cooper Kitchen – How to Cook the Perfect Rib Roast.

FOOD SAFETY

This product is raw and should be handled carefully.

Wash hands, utensils and surfaces thoroughly after contact with raw meat and keep raw meat separate from cooked and ready-to-eat foods.

As this is a whole cut of beef, it can be served pink in the middle if preferred. Ensure the outside surfaces of the joint are thoroughly cooked before serving.

SERVING SUGGESTION

Let the beef do the talking.

Serve carved into generous slices with crisp roast potatoes, Yorkshire puddings, seasonal vegetables and rich beef gravy.

For something extra, horseradish sauce or a creamy peppercorn sauce works beautifully alongside the rich flavour of the ribeye.