Organic 28-day Aged Beef Fore Rib (On The Bone)
Feast in style with this decadent and impressive roasting joint
Long considered the very best roasting joint of beef, there's something immensely decadent about organic beef fore rib on the bone from The Organic Butchery. Redolent of seasonal feasting (you can't help but think of Henry VIII) this cut is also known as the Côte De Boeuf. Combining immense table presence (who wouldn't be impressed?) with distinctive character and robust flavour, beef rib on the bone aren't challenging to cook but will reward you with a memorable meal. It's like a rib-eye steak gone really large. Well-marbled meat and a quick-melting layer of fat ensure succulence in this really meaty cut.
With animal welfare a top priority, our beef cattle are ethically reared, living active, free-range lives on our sustainable farm. All our organic beef is matured on the bone for 28 days to deliver pure distinctive flavour every time.
Minimum Shelf Life: 9 Days
- 1 x 2.4kg, Serves 7
Cooking a beef joint on the bone is a fantastic way to preserve moisture and inject even more flavour into the meat. But like everything, bones vary in quality. We let our beef cattle grow for over two years before they're slaughtered, compared to an average of 15 months elsewhere. This means they have strong, well-formed skeletons and healthy bone marrow packed with natural immunity. They're also organic and grass-fed – influences that really make for beef of notable quality.
Nutritionals per 100g: Energy 302 Kcal/ 1249 kJ | Fat 25.9g, of which saturates 11.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 17.1g| Salt 0.12g
FREQUENTLY ASKED RIB OF BEEF QUESTIONS:
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Organic beef rib on the bone has long been considered the very best roasting joint of beef and doesn’t need fussy cooking, let it be the centre of attention. Make sure the joint is at room temperature, whack it in the hottest oven for 20 minutes then reduce the temperature to moderate and roast for 30 minutes per kilo. Once cooked, give it a good long rest wrapped in foil. Carve it at the table, serving with sea-salted chunky chips, peppery watercress, some garlic mayo and a deep ruby-red Merlot.
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Without question it must be Organic beef rib on the bone, there is something immensely decadent about this cut of beef that oozes flavour. Reminiscent of seasonal feasting (you can't help but think of Henry VIII) this cut is also known as fore rib of beef or côte de boeuf. Combining immense table presence (who wouldn't be impressed?) with distinctive character and robust flavour, beef rib on the bone aren't challenging to cook but will reward you with a memorable meal. It's like a rib eye steak gone really large. Well-marbled meat and a quick-melting layer of fat ensure succulence in this really meaty cut.
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Aside from organic rib of beef being a deliciously decadent cut of beef and full of flavour, buying organic beef could be an investment in your health due to several studies that suggest organic beef is higher in omega 3, amino acids and healthy fats. We also let our beef cattle grow for over two years before they're slaughtered, compared to an average of 15 months elsewhere. This means they have strong, well-formed skeletons and healthy bone marrow packed with natural immunity. They're also organic and grass-fed – influences that really make for beef of notable quality..
- Supplied: Insulated box at below 4°C
- Refrigerating and Freezing: Will arrive fresh, refridgerate and use by best before date on packaging, or freeze to enjoy at a later date.
- Defrosted: Store between 0 - 5°C and use within 3-5 days
Delivery
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We deliver all around mainland Britain, excluding the Highlands and Islands. You will be able to choose your preferred delivery slot at checkout.
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We can deliver to you Tuesday to Saturday.
We will pick, pack and deliver your box the day you have requested.
For every order, we'll send you a text message on the morning it is due to be delivered.
Our courier will leave it in your requested safe place if you would prefer a contactless delivery.
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We have a minimum order of £50.
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Our Standard Delivery Charge is £4.95 (Tuesday to Friday). There is Free Delivery on Orders Over £120, Receive your order Before 12 pm for £6.95. Saturday Delivery is £6.95
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No. You can leave a message with your order telling us where you would like to have your box placed. It would be best placed somewhere cool or at least in the shade – especially during the hotter months of the year. Our products will stay at the same temperature for up to 40 hours, so just make sure that you can pick up your order within that time.
Our couriers will send you a text message or email, whichever you prefer, giving you an hour slot when your box will arrive. If that doesn’t suit you, some options will be provided to make your delivery more convenient.
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Our products will stay cold and fresh at the same temperature for up to 40 hours. When you receive your box, simply refridgerate and cook before the use by date provided or freeze to enjoy at a later date.
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At The Organic Butchery we believe in sustainability. And we live it. Regarding our packaging:
Eco-friendly
Your delivery box is made of 100% recycled paper and is 100% recyclable.
Delivered Fresh
To keep your order cool and fresh we use gel ice packs which will retain a low temperature for a long period of time. Reuse them for a picnic or return them to us through our free packaging returns sevice.Sustainably Insulated
We use paper pulp sheets to insulate the box. They are great for craft projects or can also simply be recycled with paper waste.
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You can cancel your order within two hours after your online purchase. We can not cancel an order after this period.
We hope that you enjoy our products. But if for any reason you are unhappy, please let us know why within 28 days of delivery, by sending us the batch number and the reason why you are disappointed with the product. Do not throw the product away as we may need to recall it to confirm the problem.
As your product is perishable, you will not be asked to return it for us for re-selling.
When we have looked at the evidence, we will then consider reimbursing you by means of a credit for a future order or resending the product. We will do our very best to respond as quickly as possible and try to resolve it.
Email to: hello@coombefarmorganic.co.uk, phone: 01460 279509
Product FAQs
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Delivery costs £4.95, Tuesday - Friday or is free for orders over £120. Saturday delivery is £6.95. If you need your order before 12pm on your selected delivery date please select our Pre 12 pm option, there is an additional charge for this service (Weekday's £6.95 & Saturday £7.95).
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Our products arrive fresh to guarantee you the best quality delivery, with our meat butchered fresh to order, prepared, picked and packed within 48 hours of arriving at your door.
Having our products arrive fresh not only increases the quality of our deliveries, it also makes it more convenient for you, allowing you to cook and enjoy it from fresh or freeze to have at a later date.
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All of our meat is butchered in our in-house organic butchery by our small, experienced team.
You will find any product ingredients on the relevant product pages.
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Can't Find the Answer?
If you cannot find the answer to your question and would like to speak to someone contact us and we will be happy to help.
You really don't want to be fussy in cooking your organic beef rib on the bone – let it be the centre of attention. Make sure the joint is at room temperature, whack it in the hottest oven for 20 minutes then reduce the temperature to moderate and roast for 30 minutes per kilo. Once cooked, give it a good long rest wrapped in foil. Carve it at the table, serving with sea-salted chunky chips, peppery watercress, some garlic mayo and a deep ruby-red Merlot.
How to cook the perfect rib on the bone for Christmas -
In just a few simple steps, you’ll have a crowd-pleasing Christmas centrepiece.
- Remove your rib of beef from the fridge and pat any excess moisture off the surface with some kitchen paper. Leave to stand for at least half an hour to come up to room temperature. Heat the oven to 220°C / 200°C fan.
- Season all surfaces of the meat with sea salt and freshly ground black pepper, making sure you get into all the nooks and crannies.
- Place your joint on a rack in a sturdy roasting pan and put it into the hot oven for 20 minutes. This will encourage the fat to start rendering down and penetrating the meat.
- After 20 minutes, turn the temperature down to 160°C / 140°C fan. Roast the joint for 30 minutes per kilo for meat that’s blushing pink.
- Remove from the oven, wrap in a triple layer of foil and cover with a tea towel. Rest for 20-30 minutes depending on its size.
- During this time the meat will continue cooking in its residual warmth, the fibres will relax and the juices will redistribute through the joint. Excess moisture will also drain out into the foil rather than onto your plate.
