Rolled Rudding Rib of Beef

Description

Rolled Rudding Rib of Beef is a historic Yorkshire term for a Rolled Rib Eye Joint.

This is the prized prime rib-eye muscle taken from the fore rib of beef, carefully seamed out and then rolled and tied back in its original fat. When roasted the natural outer fat continuously self-bastes during cooking to give the most mouth-watering roasting joint.

Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. We use both native and continental breeds that enable us to meet the demands of our chefs for both high-fat content beef and leaner options. We also farm our own cattle here at Waterford Farm. Grass-fed, slow grown is the only way we know.

Pack weight to range between 2.5kg-2.8kg – Perfect for around 6-8 people.

Our Recommended Cooking Instructions:

• Bring your Rolled Rib Eye Joint to room temperature
• Preheat your oven to 200c
• Roughly chop some onion, carrot and celery to make a trivet
• Place your vegetable trivet into a large, heavy-based roasting tray
• Season the joint with good quality fine sea salt
• Place the beef fat side up onto the trivet which should line the base of the tray
• Place in the centre of the oven and roast for 20 minutes, reducing the temperature to 170C. Roast for 30 minutes per 1kg. If you have a meat probe, make sure the internal temperature is 55c for a medium-rare roast – this will rise to 58c
• Rest for around 30 minutes before carving
• In the meantime make the gravy using the vegetables and cooking juices left in the roasting tray

Try next… If you enjoy rib eye try our impressive Tomahawk steak 

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