Carvery Rib Roast, Easy Carve (bone-in)

The ultimate celebration centrepiece, exclusively for you

  • Deboned by our expert butchers for easy carving
  • Tied back onto the bone for wonderfully rich flavour
  • Naturally reared British beef that is fully matured
  • Code: GRB517
  • Price per kg:
  • Item weight:
Best value
(Price per kg)

5 stars

"Following the Donald Russell instructions make cooking and carving this a breeze!"

Mrs Lister, Wiltshire

Our rib roast is the perfect match. Rib-eye steak kept in a whole roast. Its superb succulence is no surprise. Enjoy a beautiful tenderness and yet so effortless to cook.


Cooking Instructions:

Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.

Pre-heat oven to 250°C / Fan 230°C / Gas 9. Place joint in a roasting tray, season with salt and pepper.

Sear meat for 15 minutes in oven. Reduce temperature to 190°C / Fan 170°C / Gas 5 and cook for:

Rare: 80-90 minutes
Medium: 110-120 minutes
Well Done: 160-170 minutes

Remove from oven, leave to rest for at least 20 minutes in a warm place.

After resting, snip the strings, lift the meat off the bone. Slice and serve on hot plates.

Nutritional Information:
(Typical per 100g)
  • Energy: 1117 kJ/ 267 kcal
  • Fat: 17.3g, of which Saturates: 6.8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 25.9g
  • Salt: 0.13g


Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours