Cut from the forequarter and left on the bone, this roast will make a mouth-watering centre piece.

The connoisseur’s favourite. This rib eye is left on the bone to maximise flavour and looks impressive to the eye; the human eye. Our grass fed rib eye on the bone, looks impressive and tastes fantastic. If the rib eye without the bone is the daddy, then this is Godfather of all steaks – tender and full of flavour during cooking due to its excellent marbling. The rib eye steak is cut from the primal rib section. Cuts taken from this area as well known for their superior quality and the rib eye doesn’t disappoint. Best served medium/medium-rare for the ultimate melt-in-your-mouth experience, the rib eye takes a little more resting than others in the steak family. Our steaks come from grass fed cattle, free to roam the pastures and growing at natural rates, which in turn ensures a healthy, tasty meat.

Cooking Instructions

Preheat the oven to 220°C. Season the beef with salt and pepper. Place the beef, bone-side down in a roasting pan. Roast for 15 minutes, then reduce the oven temperature to 190°C and roast to your desired doneness (45 minutes for medium rare or 60 minutes for well done). A meat thermometer inserted in the thickest part of the roast should read 55°C. Cover the beef with foil. Let stand for 20 minutes before carving.

Nutritional Information

ENERGY: 1052 kJ/253kcal

FAT: 19.8g

of which SATURATES: 5.9g


of which SUGARS: 0g

PROTEIN: 18.8g

SALT: 0.1g


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