Rich, succulent and full of flavour, our British Ribeye Roast makes an impressive centrepiece for a traditional roast.

Made using farm-assured British beef and matured for 21 days, ribeye is naturally marbled, helping to keep the meat beautifully juicy and tender as it cooks.

Expertly prepared from prime ribeye and hand-tied with butcher’s string for an even shape and attractive presentation, it’s ideal for Sunday lunch, entertaining or a special occasion.

Cooking guidelines from defrosted:Remove all packaging and pat dry with kitchen paper.
Allow 30 minutes for the meat to come to room temperature.

Cooking temperatures and times:
Preheat oven to 250°C/ Fan 230°C/ Gas 9.
Place the joint in a roasting tray. Season with salt and pepper.
Sear meat for 15 minutes in the oven.
Reduce temperature to 190°C / fan 170°C / gas 5 and add cooking time below.

Rare: 20-25 minutes (internal temperature of meat: 45-47°C)
Medium: 30-35 minutes (internal temperature of meat: 55-60°C)
Well done: 45-50 minutes (internal temperature of meat: 65-70°C)

Resting:
Once your joint is cooked to your liking, remove from the oven.
Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.

Easy carving:
After resting, slice across the grain and serve on warm plates.