Step up your next Sunday dinner with our succulent ribeye roasting joints from our award-winning butchers. Each product is expertly trimmed by our master butchers before it arrives, ensuring the best quality ribeye joints possible. The breeds we use offer a superior eating quality, with a variety of flavours on offer.
If you enjoy a sweet, nutty taste with outstanding caramelisation, try the Salt Moss Aged Ribeye Joint. This impressive joint offers dense marbling and even fat coverage, which keeps the meat super flavourful. The Hereford Beef Ribeye is a fantastic British cut, with an excellent fat to meat ratio. The result is a splendid product - delightfully tender and delicately textured.
Buy beef roasting joints online from Tom Hixson of Smithfield today and discover premium quality meat conveniently delivered to your door. Want to order your meat in bulk? We are also wholesale butchers who can provide large quantities of beef and other meat products.
The exquisite marbling from this cut of beef offers great flavour, so you won’t need to season your joint. Enhance the flavour of your meat with salt and freshly cracked black pepper. You could also season your ribeye joint with garlic, English mustard, paprika, and fresh herbs for something more special.
This may sound obvious, but this cut comes from the rib area of the animal, hence the “rib” portion of its name. The ribeye comes from the centre of the fore rib muscle on a cow, which is the same cut as the popular ribeye steak.
Before you roast your beef joint, let it sit until it reaches room temperature. Pat your meat dry and season well with salt and pepper, and your chosen seasonings.
To ensure the joint stays juicy, seal well on all sides in a large pan. Place your beef in a large oven tray and cook for 50 minutes at 180°, turning halfway through. We’d recommend roasting your ribeye joint until the internal temperature reaches 40°.
If you’re looking for more guidance on how to cook the perfect ribeye beef joint, check out our recent blog where we show you how to serve up the perfect roast beef with all the trimmings, including cauliflower cheese and proper Yorkshire puddings.