Beef Wing Rib Roast

The night before season your wing rib roast well with salt and pepper and place back in the fridge.

The next day remove from the fridge for several hours before you start cooking.

To cook the wing rib of beef dry your beef joint well and season lightly again. Preheat the oven to 220°C.

Make a trivet of carrots, celery and onions and place your beef on top. Roast for 30 mins before adding plenty of thyme to the roasting dish and lowering the temperature to 160°C

Cook for a further 12 minutes per 500g till it reaches 52°C internal temperature.

Rest well for at least 30 minutes and carve for the perfect sunday roast.

Christmas orders are delivered on the day you choose, between 18 and 23 December. Our insulated wool packaging keeps everything in good condition, and every delivery is tracked.

Grass Fed Beef, slow grown in natural systems on diverse pastures. Dry aged for a minimum of 28 days revealing the full flavour and tenderness of our natural beef. All butchered with care and by hand by our artisan butchers.

Our beef is all ethically sourced from small farms rearing native breed cattle, free ranging on the hills around the Yorkshire Dales. Our grass fed beef are fed on lush, natural pastures growing naturally with no hormones or fed antibiotics.

Real grass fed beef is a rich source of Omega 3 with a superior omega ratio also. Proper beef is full of nutrients, and phytonutrients critical to our health.

Allergens are listed in the ingredients. Ask us if you need more detail.

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.