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.

Sorry, this product is no longer available

Please navigate through our current menu by using the links along the top of your screen.

Tell Me More

*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.

What to Serve With Roast Rib of British Beef:

Pair it with Creamy Mash or Roast Potatoes, or explore the rest of our sides.
This meal also goes well with Braised Red Cabbage, or sauteed greens.
If there’s any cooking juices left in the tray, you can add to the just before serving.

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

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 21 January 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.