Scottish Rib of Beef on the Bone

Our Rib of beef on the bone is hand cut and tied from the same beef as our Rib Eyes, matured on the bone for a minimum of 35 days. 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.

Our beef is sourced from prime grass fed cattle from trusted local farms in the Scottish Borders, and will come with a minimum of 5 days of shelf life. 

We also have a range of amazing stocks, sauces & gravy from TRUEfoods that would be great with this product. Search for them at the top of the website!

Wine suggestions - We think this needs a big powerful wine, the Felino Malbec would be a great choice, or Aux Plantes Grand Cru Saint Emillion packs a punch,.