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roast rib of beef

Serves 10

  • 3kg Beef on the Bone
  • 2 tbsp olive oil
  • 1kg shallots peeled and halved lengthwise
  • 3 heads garlic, cut in half widthwise
  • Juice of 2 oranges
  • 3 tbsp wholegrain mustard
  • 3 tbsp light muscovado sugar
  • Leaves from 6 sprigs of thyme
  • 2 tsp coarse flakes of salt
  • Freshly ground black pepper
  • Finely grated zest of ½ orange

Roast Rib of Beef

A show stopping dinner choice! Ribeye on the bone; this joint for roasting has incredible flavour due to the fat content of the ribeye and the flavour from cooking it on the bone!

A delicious family treat, perfect for a celebration or the festivities!

Cooking Times
Rare: 15-20 mins per 450g plus 20 mins
Medium: 21-25 mins per 450g plus 20 mins
Well done: 26-30 mins per 450g plus 20 mins


  1. Preheat the oven to 220o Weigh the joint and calculate cooking time.
  2. In a large roasting tin, toss the shallots and garlic with the oil and roast for 15 minutes. Pour the orange juice over the shallots.
  3. Meanwhile, with a very sharp knife score a criss-cross pattern deeply into the fat of the beef, but not through to the flesh. Mix together the mustard, sugar, thyme, salt, pepper and orange zest and rub this mixture all over the beef but particularly between the cuts. Set the beef on top of the shallots and return to the oven.  After 15 minutes, reduce the oven temperature to 190o
  4. Check every now and again that the beef is not browning too quickly and that the shallots and garlic are slightly moist, add 100ml of water if necessary, and cover the beef loosely with a double sheet of greaseproof paper. Once cooked allowed the meat to rest covered with foil for 15 minutes, in a warm place, before carving thinly.  Serve with the soft shallots and vegetables of your choice.

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