A Recipe for the perfect medium rare roast rib of beef.

Start the day before cooking by removing your rib of beef from the packaging and putting in a deep roasting dish. Season your joint all the way round with fine sea salt and place back in the fridge overnight.

The next day remove the rib from the fridge to come to room temperature and seasons again with salt and pepper. Surround the beef with a trivet of carrot, onions, garlic and celery.

Preheat a fan oven to 220°C and place your tray with the beef fat side towards the fan. Roast like this for 30 mins. After 30 mins turn the temperature down to 150°C and add plenty of thyme to the roasting dish. roast for a further 30 mins per kilo weight minus one kilo for that first half hour. The internal temperature should be 54°C to allow for cook over.

Remove from the oven and rest well for an hour. Meanwhile you can make an amazing gravy with your trivet and sauce.

Serve with roast potatoes, roast vegetables, Yorkshire puddings and some green vegetables.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.