{"product_id":"organic-28-day-dry-aged-beef-rib-boned-and-rolled","title":"Organic 28 Day Aged Beef Rib Boned \u0026 Rolled","description":"\u003cp\u003eWhat a roast! A premium cut of grass fed organic beef, this tasty treat will not disappoint.\u003c\/p\u003e\n\u003cp\u003eHung for a minimum of 28 days, butchered to order and rolled for easy cooking and serving. A family roast favourite!\u003c\/p\u003e\n\u003cp\u003eTop tip: Pat dry and rest the joint to bring it to room temperature before cracking on with the next steps of your recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003eMinimum Shelf Life: \u003cstrong\u003e9\u003c\/strong\u003e \u003cstrong\u003eDays \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 125 Kcal\/ 526 kJ. Fat 4.1g, of which saturates 1.7g. Protein 22g, Salt 0.15g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-Day Aged Beef Rib is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg or 2kg\u003c\/strong\u003e 28-day aged beef rib, boned and rolled\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 tbsp (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1.5 tbsp (for 2kg)\u003c\/strong\u003e vegetable oil\u003c\/li\u003e\n\u003cli\u003e2-4 sprigs of fresh rosemary or thyme\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e2 (for 2kg)\u003c\/strong\u003e garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 small (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1 large (for 2kg)\u003c\/strong\u003e onion, halved\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 small carrot (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1 large carrot (for 2kg)\u003c\/strong\u003e, cut into chunks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e2 (for 2kg)\u003c\/strong\u003e celery sticks, cut into chunks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100ml (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e150ml (for 2kg)\u003c\/strong\u003e red wine or beef stock (optional, for gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003cp\u003e1. \u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to \u003cstrong\u003e220°C\u003c\/strong\u003e (200°C fan) or \u003cstrong\u003eGas Mark 7\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. \u003cstrong\u003ePrepare the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the beef out of the fridge about 1 hour before cooking to bring it to room temperature. This helps the meat cook evenly.\u003c\/li\u003e\n\u003cli\u003eRub the beef all over with vegetable oil, then season generously with sea salt and freshly ground black pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. \u003cstrong\u003eSear the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large frying pan or ovenproof roasting tray over high heat. Once hot, sear the beef on all sides, including the edges, for \u003cstrong\u003e4-5 minutes\u003c\/strong\u003e for a 1kg roast, or \u003cstrong\u003e5-6 minutes\u003c\/strong\u003e for a 2kg roast, until it develops a deep brown crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. \u003cstrong\u003eRoast the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the seared beef into a roasting tray. Scatter the onion, carrot, celery, crushed garlic cloves, and rosemary or thyme around the beef for extra flavour.\u003c\/li\u003e\n\u003cli\u003eRoast the beef at \u003cstrong\u003e220°C\u003c\/strong\u003e for:\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e20 minutes (for 1kg)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e25 minutes (for 2kg)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eThis initial high heat helps form a beautiful crust on the beef.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. \u003cstrong\u003eAdjust the Temperature\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAfter the initial roasting time, reduce the oven temperature to \u003cstrong\u003e180°C\u003c\/strong\u003e (160°C fan) or \u003cstrong\u003eGas Mark 4\u003c\/strong\u003e. Continue to roast for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e25-30 minutes (for 1kg)\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e35-40 minutes\u003c\/strong\u003e for medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e55-60 minutes (for 2kg)\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e70-80 minutes\u003c\/strong\u003e for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIf you prefer using a meat thermometer, aim for an internal temperature of \u003cstrong\u003e52-54°C\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e58-60°C\u003c\/strong\u003e for medium.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. \u003cstrong\u003eRest the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked to your preferred doneness, remove the beef from the oven and transfer it to a warm plate. Cover loosely with foil and let it rest:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e15 minutes for 1kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e20-25 minutes for 2kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eResting allows the meat to relax and the juices to redistribute, ensuring a juicy, tender roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e7. \u003cstrong\u003eOptional Gravy\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the beef rests, make a simple gravy. Place the roasting tray on the hob over medium heat. Add the red wine or beef stock to the tray, scraping up any browned bits. Let it simmer for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e5-7 minutes for 1kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7-10 minutes for 2kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eStrain the gravy through a sieve before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8. \u003cstrong\u003eServe\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the beef into thick slices and serve with classic accompaniments like roast potatoes, Yorkshire puddings, and seasonal vegetables. Spoon the gravy over the meat, or serve it on the side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9. \u003cstrong\u003eEnjoy: \u003c\/strong\u003eSit back and enjoy your beautifully cooked roast beef!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054837067933,"sku":"BF0010","price":59.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054837100701,"sku":"BF0011","price":118.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-rib-boned-rolled-71855112651134.jpg?v=1731504970","url":"https:\/\/eversfieldorganic.co.uk\/products\/organic-28-day-dry-aged-beef-rib-boned-and-rolled","provider":"Eversfield Organic ","version":"1.0","type":"link"}