See more: Beef Roast
Our Rib of beef on the bone is hand cut and tied from the same beef as our Rib Eyes and matured on the bone. An extra layer of fat marbled meat known as the cap is left on and rolled into the roast - giving an additional layer of flavour and helping to self-baste the roasting joint. Arguably the most flavoursome roasting joint, it strikes a perfect balance between flavour and tenderness.