Boneless Rib Of Beef | Grass Fed & Dry-Aged
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Grass Fed Dry-Aged Boneless Rolled Rib of Beef | Effortless Carving, Exceptional Flavour
The same prime cut as our ribeye, Côte de Boeuf and Tomahawk — our Grass-Fed Boneless Rolled Rib of Beef is perfect for those who want a showstopping roasting joint without the bone. With generous marbling throughout and a rich layer of fat that bastes the meat during cooking, this cut offers superb succulence, depth of flavour and total ease when carving.
Why You'll Love It
🔥 Dry-Aged for 32 Days – Aged in-house to enhance flavour and tenderness.
🥩 Boneless & Rolled – Easy to carve and perfect for fuss-free serving.
🌿 Grass-Fed & Pasture-Raised – From native British cattle on small, independent UK farms.
What Our Customers Say
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"Love how easy this is to cook and carve, winner." — Joe, P
A Cut Above the Rest
Prepared from the fore-rib, this joint delivers a rich, traditional roast without the need for bone removal — simply cut the strings and serve. Ideal for Christmas or any special occasion. Choose to keep the dry-aged dark crust on or off at checkout — we always cook with it on, but that's just us. Also explore the Bone-In Rib of Beef for the traditional presentation, or the Rolled Sirloin for a leaner boneless roasting joint.
Order Now
Order before 11am Tuesday to Friday for next-day delivery. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What is boneless rolled rib of beef?
Boneless rolled rib of beef is a fore-rib roasting joint with the bones removed and the meat rolled and tied into a neat cylinder. It comes from exactly the same section as a bone-in rib of beef — the same marbling, the same flavour — but without the bone, making it significantly easier to carve and portion at the table.
How many does it serve?
As a guide: a 1.5kg joint serves 4, a 2kg joint serves 5-6, a 2.5kg joint serves 6-8. Because the bone has been removed, there's no waste — every gram is eating meat.
How do I cook boneless rolled rib of beef?
Bring to room temperature for 1 hour. Season generously with sea salt. Roast at 220°C for 20 minutes to develop a crust, then reduce to 160°C for approximately 15 minutes per 500g for medium-rare. Rest for at least 15-20 minutes before carving. Use a meat thermometer: 52-55°C internal for medium-rare.
What's the difference between bone-in and boneless rib?
The cut is identical — both from the fore-rib. The bone-in version has a slight flavour advantage as the bone conducts heat and the marrow adds richness during cooking. The boneless version is easier to carve, more uniform in shape, and has no waste. For ease and presentation, boneless wins. For purists, bone-in edges it on flavour.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
