Save up to 35% - Sale Ends In --:--:--
MOOR REWARDS

Multi search

Write a list of the products you're looking for here and we'll provide you with a quick and easy way to shop your favourites from Pipers Farm

Edenmoor (formerly Pipers Farm)
UP TO 25% OFF - <u>SHOP THE SUMMER SIZZLER SALE</u>UP TO 25% OFF - SHOP THE SUMMER SIZZLER SALE
Grass Fed Boneless Rib of Beef
Grass Fed Boneless Rib of Beef
Grass Fed Boneless Rib of Beef
Grass Fed Boneless Rib of Beef
Grass Fed Boneless Rib of Beef

Grass Fed Boneless Rib of Beef

For a show-stopping roast look no further

From £55.35
Pick your size
  • Serves 4-5
    1kg
    £55.35
  • Serves 6-7
    1.5kg
    £83.10
  • Serves 8-9
    2kg
    £110.75
  • Serves 10-11
    2.5kg
    £138.45

Why we love this

  • Dry Aged
  • British Farms
  • Native Breed

Unbelievably excellent quality and tasteful beef! Even my wife, who doesn't like beef, said it was very nice taste..

Terry

Edenmoor Quality

  • Butcher-Prepared

    Each cut meticulously prepared by our butchers

  • Grass Fed & Finished

    Traditionally farmed grass-fed beef, full of rich flavour

  • Sustainably Farmed

    Carefully farmed for quality and provenance

  • Our 100% Grass Fed Boneless Rib of Beef makes the perfect choice for a real celebratory meal or Sunday roasts.

    Gold Winner at the 2025 Farm Shop & Deli Product Awards.

    In this very special cut of grass fed beef, you will find stunning marbling running through the meat, which gives our grass beef its incredible flavour and properly 'beefy' character.

    The combination of different muscles with melting fat makes our boneless rib of beef a sublime joint with a distinctive flavour and tender texture.

    By hanging our grass fed beef on the bone for four weeks, it adds a complexity to the depth of flavour of our Boneless Rib joint that you'll find it hard to find elsewhere. There is no wonder we have won so many awards for this stunning cut.

    About our Grass Fed Boneless Rib of Beef

    Voted Best Christmas Roast Beef in the Woman & Home 2023 Christmas Food Awards

    "A great option for those catering for a smaller group, this early-carve roast beef joint is effortless and delivers delicious, tender meat without a lengthy cooking time. The excellent meat is 100% grass-fed, with good marbling which adds flavour and keeps the meat very juicy during cooking. The meat is aged for 4 weeks, adding complexity and richness to the flavour. Food Director Jen Bedloe noted the pan juices would make a superb gravy. No matter how you choose to serve this wonderful joint, it won't disappoint."

    100% Grass Fed and Grass Finished beef

    Our cattle are slowly reared to over 32 months

    Native breeds in harmony with nature

    Reared on small scale family farms

    Hung on the bone for 4 weeks

    Prepared by hand by our skilled artisan butchers

    Find out more about how we rear our Grass Fed Beef

  • 100% Grass Fed Beef

  • To defrost the Boneless Rib of Beef remove it from the freezer and take off all the packaging. Leave it on your kitchen worktop for one day. Alternatively, place the Boneless Rib in the fridge and allow it to gently thaw for 1-2 days. 

    Method Before cooking allow the joint to reach room temperature and pat dry.  Preheat the oven to 220oC/425oF/Gas Mark 7. 

    Heat a large, heavy based frying pan over a medium high heat. Add a tablespoon of Beef Dripping and when it’s nice and hot, season the Beef well with salt and pepper and carefully lay it down into the pan. 

    Fry the Beef on all sides until it is lovely and golden and smells divine. Add a knob of butter to the pan which will begin to bubble away furiously. To the butter add a few fresh sprigs of thyme along with a couple of cloves of garlic. 

    Use a spoon to baste the Beef all over with the herby, garlic butter. Spend a few minutes doing this, it’s worth it! Transfer the Beef and all the garlic and thyme to a medium sized roasting tin and place it in the preheated oven set at 220oC for 15 minutes. 

    Turn the oven down to 160oC and roast for a further 30 minutes per kg. 

    Using a meat thermometer, you are aiming for an internal temperature of 50o–55oC for medium rare or 60oC if you like it cooked for a little longer.

    Rest somewhere warm for 15 to 20 minutes before carving.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

View All

  • It's a premium roasting joint cut from the end of the sirloin muscle, boned out, rolled and tied by hand. A combination of different muscles with melting fat and stunning marbling gives it a distinctive, properly beefy flavour and tender texture. Ours is hung on the bone for four weeks.

  • Bring it to room temperature and season the fat. Roast at 220C for 20 minutes, then turn the oven down to 160C and roast for a further 30 minutes per kg for rare. Rest somewhere warm for 20 minutes before carving.

  • Yes. It was a Gold Winner at the 2025 Farm Shop & Deli Product Awards, and was voted Best Christmas Roast Beef in the Woman & Home 2023 Christmas Food Awards. Judges highlighted its good marbling, juicy meat and the four-week ageing that adds complexity and richness.

Refer a Friend for £10 off

Refer a Friend Moor Rewards