Product Code: UBRIB2

Rib of Beef Joint - 2 Ribs

£90.00

This 2 Rib Beef Joint is a traditional roast with serious presence. Cut from grass fed British beef and left bone in for flavour, it’s richly marbled, tender, and ideal for smaller gatherings that still call for something truly special.

Weight: Min 2.0kg
Serves: 6-8

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Delivery Availability

Available for delivery from 11/12/2026

Available for delivery until 23/12/2026

A traditional roast with true festive presence, this 2 Rib Beef Joint is cut from grass-fed British beef and left bone-in for rich flavour and succulence. Perfect for smaller Christmas gatherings, it delivers indulgence and elegance in every slice.

Sourced from grass-fed cattle reared on British pastures, the joint is naturally marbled, ensuring tenderness and depth of flavour. During roasting, the marbling gently bastes the meat, creating a moist, luxurious finish. With the bone retained for added flavour and a striking presentation, this joint is steeped in tradition and character.

Expertly butchered and hand-selected, it is ideal for those who want a timeless roast with old-fashioned satisfaction. Whether served with Yorkshire puddings, roast potatoes and rich gravy, or paired with seasonal greens and horseradish, it makes a refined centrepiece that’s as comforting as it is impressive.

Delivered fresh and ready to roast, it’s a premium choice for Christmas Day, festive entertaining, or a celebratory Sunday lunch.

Why You’ll Love It:
– Richly marbled, grass fed British beef
– Bone in for traditional flavour and impact
– Succulent, tender and full of natural depth
– Ideal for smaller feasts and family roasts
– Traditionally-made, using time-honoured techniques

Pairs With:
– Yorkshire Puddings
– Horseradish Sauce
– Beef Dripping Roast Potatoes
– Red Wine Jus
– Artisan Red Wine

Remove the Beef from the fridge 2 hours before cooking. 2 hours before cooking.Pre-heat the oven to gas mark 7, 220°C. Gently rub the Rib of Beef with salt and pepper to season, place in a roasting tray. Cook for 30 mins; reduce to gas mark 4, 180°C and cook for a further 15 mins per 450g - for rare beef; 15 mins medium rare and 30 mins for well done.We recommend basting the meat 3 times during cooking. To test if the beef is cooked to your liking, insert a skewer into the thickest part of the joint and press out the juices, if they run red, pink or clear then this will indicate how well the beef is cooked. Remove from the oven and transfer to a plate or board and allow it to stand in a warm place for 30 mins, loosely covered with foil before carving.