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Scotch Beef Rib Of Beef Boneless

A popular choice for a big get together, with excellent flavour and texture.
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One of the best roasting cuts. A large joint of meat with a deliciously meaty flavour and strong marbling. The bone is removed and the joint is rolled and tied for easy carving.

Our beef is from Scotch Beef cattle, predominantly grass fed and naturally raised on farms recognised for high standards of animal welfare. Your order is prepared here in Linlithgow by our skilled butchers and delivered to your door fresh, so you can choose between freezing or consuming within a few days.

£24.95 per kg

Refrigerated Shelf Life From Despatch Date: 6 Days

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More and more people are breaking out of their cooking comfort zone and are discovering the benefits of cooking bigger beef joints at home. Be it to host a formal dinner or to revive the traditional family Sunday roast, basic knowledge of how to choose and then cook a beef roast is key to success.

Three main questions arise before the actual cooking:

  1. On or off the bone?
  2. How much?
  3. Which cut to choose?

1. The main benefit of cooking beef on the bone is that it adds flavour and retains moisture during cooking. The bone helps to conduct heat within in the meat, so that it cooks more evenly and slightly faster and will generally be more succulent.
The disadvantages are more of a practical nature. Bone in joints tend to be more bulky and with uneven shape, are more difficult to handle and - most importantly - more difficult to carve.
2. How much - is one of the most frequently asked questions. As a simple rule of thumb choose portion sizes for
- boneless joints at 227g/8oz
(or even easier to calculate 1/2lb) per person
- bone in joints at 340g/12ox (or 3/4lb) per person.
It is always better to have too much meat than not enough. The roast will be at the centre of the meal, presented on a platter and carved at the table for everyone to see and wet the appetite. Make sure you have enough for second helpings - and that there will be enough tasty leftovers for you the next day.
3. Our most popular cuts come from the forerib or from the sirloin.
Meat from the forerib is nicely marbled, with a natural layer of fat that will help to keep the meat succulent and with a good beefy flavour. Meat from the sirloin has less fat and is very tender. Rump and Topside are good, lean and tasty roasting joints that are usually wrapped in a layer of fat to keep the meat tender and moist during roasting. Silverside and Brisket are best for braising and pot roasting.

How to cook your roasting joint.

Cooking oil
Salt and pepper
1-2 onions quartered
1-2 carrots cut into chunks (or/and some turnip chunks)
1-2 celery sticks cut into chunks
2-3 garlic cloves
1-2 bay leaves
Beef stock or vegetable stock (or water)
Red wine
For the gravy: cream, butter, redcurrant jelly, red wine,

Allow the meat to come to room temperature before you cook it. This can take more than an hour, depending on the size of the joint.
Preheat the oven to 240°C/Gas mark 9.
Remove all packaging from the meat and pat dry with kitchen towel.
Rub the meat all over with oil and season with salt and black pepper and place in a roasting tray.
Add 1-2 onions quartered, 1-2 carrots and celery sticks cut into big chunks and 2-3 garlic cloves to the tray.
Place the tray in the oven and allow to brown the meat and vegetables for 15 - 20 min at high temperature (30 minutes for large joints).
Reduce the oven temperature to 180°C and add 1" of liquid and 1-2 bay leaves to the tray. For the best gravy this liquid should be beef stock and some red wine, but vegetable stock or just water will give good results too. Top up the liquid from time to time.

Cooking times per 1lb/454g of meat:
12 - 13 minutes for rare beef
17 - 18 min for medium beef
22 - 24 min for well done beef.

Once cooked take the tray out of the oven and transfer the meat to a warm plate, cover loosely with foil and allow to rest for 30 minutes in a warm, but not hot place. Mini roasts will only require 15 minutes. This allows the juices, which have been drawn to the centre of the meat during cooking to be reabsorbed and the meat will be far more tender and juicy and will be easier to carve.
Whilst the meat is resting add a little more liquid in the oven tray to dissolve all the caramelised cooking juices on the side of the tray. Tip all the contents of the tray into a sieve and strain the liquid into a saucepan. Pass as much of the vegetables as you can through the sieve. All the precious flavours should now already be in the gravy and you only need to add some flour to thicken the gravy and season with salt and pepper.

Good gravy is an art in itself and a range of ingredients can be used - just make sure to taste frequently. Popular ingredients are red or white wine, vinegar, redcurrant jelly, cream, butter, chili, thyme (in small amounts).

Arrange the meat on a platter and serve with your favourite vegetables, the gravy, mustard and horseradish sauce and carve the meat with a sharp knive into generous slices.