Rolled Rib Roast

The rib roast is a wonderful turkey alternative. This cut is taken from the fore-rib on the animal, and is from the same section as the rib-eye, tomahawk and Côte de boeuf, beautifully marbled and tender. Prepared with the 'cap' on. At its best cooked medium rare.

Rest for 20-30 minutes before serving.

Expertly trimmed by our master butchers, and available from 1- 5kg in weight. Just select the size in the drop down menu below. 

Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.

Pictures for illustrative purposes only

A reminder that whilst our skilled butchers will try their hardest to adhere to the weights requested, these are natural products, cut by hand and there might be slight variation from the estimated total.