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Roast Rib of British Beef with a Handmade Stuffing and Cumberland SauceRoast Rib of British Beef with a Handmade Stuffing and Cumberland SauceRoast Rib of British Beef with a Handmade Stuffing and Cumberland Sauce
Roast Rib of British Beef with a Handmade Stuffing and Cumberland SauceRoast Rib of British Beef with a Handmade Stuffing and Cumberland SauceRoast Rib of British Beef with a Handmade Stuffing and Cumberland Sauce

Roast Rib of British Beef with a Handmade Stuffing and Cumberland Sauce

English mustard and herb crusted two-bone fore rib, aged for 21 days, with a smoked bacon, chestnut and shallot stuffing on the side, and a port and redcurrant sauce.

£90.00 Serves 4-6 (2500g)
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*Please note: Defrost in the fridge as per box instructions. We also suggest taking the beef out of the fridge an hour and a half before you’re ready to cook, as this will help ensure an even cook.

Includes a separate handmade port and redcurrant sauce, which is microwave only.

  • This is the perfect alternative to Turkey for Christmas Dinner. We are only making a small quantity so do get it early to avoid disappointment.
  • Ensure you have a good sharp knife, trust us this really helps. And when carving this joint, be confident. Its forgiving and not that scary!
  • Don’t forget to rest the beef, this is super important and will help keep all the lovely juices in the meat.

Try it with:

How to Carve & Serve

  1. Don’t cover it with silver foil; the steam will soften the herb crust and might even cause it to fall off.

  2. Cook as per instructions on the box. Once the oven timer pings, remove the beef and rest for a minimum of 15 mins, leaving the stuffing to continue cooking.

  3. When the beef has rested, on a flat surface cut the meat off the bone by running a knife down the bones behind the meat and along the bottom.

  4. Once off the bone, stand the beef up with the crumb facing away from you and slice, nice and thin, from one side to the other.

  5. Whilst you’re carving heat the Jus in the microwave, and pour some freshly boiled water into a serving jug and leave to warm.

  6. Serve up on a big warmed plate, with the stuffing on the side and a little of the jus poured over the top.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)998 4,162
Energy (cal)240 1,001
Protein (g)14.9 62.1
Carbohydrate (g)5.3 22.1
of which: sugars (g)2.7 11.3
Fat (g)15 62.6
of which are saturates (g)6.6 27.5
Fibre (g)0.8 3.3
Sodium (g)0.28 1.16
Salt (g)0.7 2.9

Please Note: The details above are correct as of 4 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Beef Forerib (71%), Port (6%) [Sulphites], Red Wine [Sulphites], Shallots (5%), Smoked Back Bacon (3%) (Pork, Water, Salt, Brown Sugar, Dried Vegetable & Fruit Powder (Sea Buckthorn, Acerola, Rosemary, Green Tea, Cider Vinegar), Preservatives: Sodium Nitrite, Sodium Phosphate), Breadcrumbs (Water, Sourdough (Water, Buckwheat Flour, Millet Flour, Corn Starch, Yeast, Xanthan Gum), Corn Starch, Potato Starch, Rapeseed Oil, Tapioca Starch, Rice Flour, Yeast, Bamboo Fibre, Rice Protein, Psyllium Husk, Sugar, Humectant: Glycerine, Thickeners: Hydroxypropyl Methyl Celluloses, Xanthan Gum, Salt, Fermented Syrups, Apple Cider Vinegar, Vegetable Fibre), Garlic, Redcurrant Jelly (Redcurrant Juice From Concentrate, Glucose Fructose Syrup, Sugar, Gelling Agent: Pectin, Acidity Regulators: Citric Acid, Trisodium Citrate), Breadcrumbs (Wheat Flour (Calcium Carbonate, Iron, Niacin,Thiamin) Water, Salt, Yeast), Chestnuts, Prunes, Salt, English Mustard (Water, Mustard Flour, Sugar, Salt, Wheat Flour, Turmeric, Acidity Regulator: Citric Acid, Stabiliser: Xanthan Gum), Cornflour, British Beef Stock (Water, Yeast Extract, Salt, Beef Stock, Lemon Juice Concentrate, Sunflower Oil), Parsley, Chives, Water, Black Pepper, Rapeseed Oil, Thyme, Salted Butter [Milk], Rosemary.

Please Note: The details above are correct as of 4 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 4-6

DEFROST BEFORE COOKING

Defrost Instructions:

Remove the rib, sauce and stuffing from all packaging (including removing the bone guard material from the rib but keeping the film on the sauce and stuffing), place the rib in a dish and cover. Defrost everything in the fridge for 48 hours. Ensure the rib is fully defrosted before cooking. Once defrosted, keep in the fridge until ready to cook.

Oven:

To cook the rib of beef, remove from the fridge 90 minutes before cooking to allow the meat to come up to room temperature (this helps to achieve a more even cook). Preheat oven. Place the rib on baking tray lined with baking paper, cover loosely with foil and cook in the centre of the oven for 90 mins. Remove the foil and cook for a further 30-40 mins. These cooking instructions will give a 'medium' finish (we think it's best served a little pink). To get the beef exactly to your liking, we recommend using a temperature probe to check the internal temperature in the centre of the meat. Guide temperatures for beef straight out of the oven are: Rare: 50°C - 52°C, Medium Rare: 55°C - 57°C, Medium: 61°C - 63°C, Well Done: 69°C - 71°C. Note that the beef at either end of the joint will be more cooked than in the centre. Once cooked, rest for 15 minutes before carving. To carve and serve, please follow the instructions on the postcard inside the box or watch our demonstration at cookfood.net/rib-carving. Please follow the cooking instructions on the inner packaging for the stuffing and sauce.

Oven Settings

Fan 180°C, Electric 200°C, Gas Mark 6.
120-130 mins

Microwave:

850W

Extra Warnings:

This product contains bones. Although every has been taken some prune stones and chestnut shells may remain.

Please Note: The details above are correct as of 4 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Mustard, Sesame, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 4 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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