Cornish Grass-Fed Rolled and Boned Rib of Beef Joint | 1.5-4kg

Cornish Grass Fed Rolled and Boned Rib of Beef Joint

Experience ultimate depth of flavour with our Cornish Grass Fed Rolled and Boned Rib of Beef Joint

Our rolled rib of beef offers characteristic marbling running through the meat which gives our beef its outstanding flavour and natural succulence upon roasting. Exclusively sourced from grass fed herds, this robust, meaty joint is aged on the bone, before being skillfully boned and rolled specifically for a celebration joint of the highest quality.

Available sizes

1.5 kg - 4 kg

Why Choose Our Dry-Aged Beef?

• Grass-Fed Cornish Beef: Reared naturally on West Country pastures.
• 21-Day Dry Aged: Ensures deep umami flavour and superior tenderness.
• Freshly Butchered: Delivered chilled in eco-conscious vacuum packaging.

Weight: Varied weights

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK

Storage: Keep refrigerated below 4°C.

Delivery: Mainland UK only. some Higjhlands and IOW poastcodes may incur additional charges.

👨🍳 Chef’s Tip: Master a Rolled & Deboned Rib of Beef

A rolled and deboned rib joint (often called a boneless ribeye roast) is pure luxury—it is easy to carve and gives you consistent, tender slices from end to end. However, without rib bones to protect the underside and act as a natural heat shield, it requires a gentle reverse-roast and frequent basting so the exterior gets a deep crust while the interior stays pink and juicy.

1. Keep the Butcher's String On: Do not remove the string net or butcher's twine before cooking! Rolled rib joints tend to unroll and cook unevenly if unbraced. The string holds the fat cap tightly against the eye muscle so it self-bastes as it roasts.

2. 24-Hour Dry-Brine in the Fridge: Rub the exterior generously with coarse sea salt 24 hours before cooking and leave it uncovered on a plate in the fridge. The salt draws out surface moisture and gets absorbed deep into the meat, yielding a pre-seasoned interior and a superior browned crust.

3. Bring Completely to Room Temperature: Remove the joint from the fridge a full 2 hours before roasting. Cooking a cold boneless joint straight from the fridge causes the outer layers to overcook into a grey ring before the center reaches medium-rare.

4. The Reverse-Roast Technique:

   • Preheat your oven to a low 120°C (100°C fan).

   • Elevate the rolled joint on a wire rack inside a roasting tin (or set it over a bed of halved onions and garlic heads).

   • Roast low and slow until a meat thermometer inserted into the very center reads 48°C–50°C for medium-rare (approx. 2 to 2.5 hours, depending on size).

5. High-Heat Sear & Butter Baste:

   • Remove the joint from the oven and crank the heat to 230°C (210°C fan).

   • Rub the fat cap with a little mustard, minced garlic, and chopped rosemary or thyme.

   • Pop the joint back into the blistering hot oven for 10 to 12 minutes until the fat cap bubbles into a golden, caramelized crust.

6. Rest for 30 Minutes: Transfer to a warm carving board, cover loosely with foil, and rest for 30 minutes. The internal temperature will coast up to a perfect 54°C–56°C (Medium-Rare). Snipping the strings and carving into thick, juicy rounds will be as smooth as cutting through butter.