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About the Cut
Rib Section
Our Carvery Rib of Beef comes from the rib section of the cow – this cut is typically taken from the forequarter, specifically from the rib primal, which includes ribs 6 through 12. The rib section is known for its rich marbling and flavour, making it a popular choice for roasting and carving, but when left on the bone, this cut can provide additional flavour and help retain moisture during cooking, resulting in a succulent and tender roast!
Owton’s Top Tips!
Looking for a centrepiece roast that really makes an impression? Our 1.2–1.6kg Carvery Rib of Beef on the Bone is bursting with flavour, thanks to the marbling and the richness the bone brings during cooking. A favourite among chefs, this joint delivers juicy, tender beef with that unmistakable depth of flavour you only get from bone-in roasting.
For best results, bring to room temperature, rub with oil, sea salt, cracked pepper and fresh thyme, and roast at 180°C. Aim for 20 minutes per 500g plus 20 minutes extra for medium (internal temp around 60–65°C). Let it rest well (20–30 minutes) to ensure perfect slices every time! Serve with Yorkshire puds, horseradish and all the trimmings for a classic roast dinner. Store in the fridge for up to 3 days or freeze if needed.