Native Breed Beef Rib Chop – 32oz (900g)

A proper bone-in rib steak for two

This native breed beef rib chop is cut from the fore rib. It’s the same part of the animal that gives us ribeye and fore rib roasting joints, but cut thick as a single bone-in steak.

At around 900g, it sits between a large steak and a small roast. It is ideal for two people, served sliced from the bone with chips, roast potatoes, salad, mushrooms or a sharp green sauce.

The bone helps protect the meat during cooking. The fat brings richness and bastes the beef as it cooks. This is not a lean steak. It is a rib cut, so expect generous fat, full beef flavour and a juicy eating quality when cooked and rested properly.

Dry aged native breed beef

Our rib chops are cut from British native breed beef and aged in our maturation room with Himalayan rock salt for 28 days. Dry ageing reduces moisture, concentrates the beef flavour and helps tenderise the meat.

The result is a rich, satisfying steak with more depth than a standard supermarket ribeye. It has the character you want from rib beef: browned fat, a deep savoury crust and tender meat around the eye of the steak.

How it compares with ribeye or côte de boeuf

Think of this as a thick bone-in ribeye. It is also similar in style to côte de boeuf, although the exact trim can vary between butchers.

Compared with a boneless ribeye, the rib chop feels more generous and cooks more steadily because of the bone and thickness. It is best treated as a sharing steak rather than a quick single portion steak.

Compared with a roasting joint, it cooks much faster. You still get the drama and flavour of rib beef, but without needing to roast a full joint.

Best ways to cook beef rib chop

This cut is excellent on the barbecue or kamado. It also works well in a cast iron pan, then finished in the oven.

For the most reliable result, use a reverse sear. Cook the rib chop gently first, then sear it hard at the end. This gives you a more even centre and a better crust.

You can trim some of the fat after cooking if you prefer, but leave it on while cooking. It protects the meat and adds flavour.

Serving ideas

Serve sliced from the bone, with the resting juices spooned over the top. Finish with sea salt, black pepper and a little smoked salt if you like.

Good sides include beef dripping chips, roast garlic mushrooms, watercress salad, peppercorn sauce, béarnaise, chimichurri or roasted onions.

This is also a strong barbecue centrepiece. Cook it over indirect heat, then finish directly over the coals for a deep crust.

Storage

Your beef rib chop is cut fresh and packed ready for delivery. It can be kept chilled within the stated shelf life, or frozen at home if you want to keep it for another day.

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Cooking your beef rib chop

Take the rib chop out of the fridge at least 45 minutes before cooking. Pat it dry and season well with salt.

Reverse sear method

Heat the oven, barbecue or kamado to around 120–140°C. Cook the rib chop gently until the centre reaches: Rare: 48–50°C Medium rare: 52–54°C Medium: 56–58°C Remove it from the heat and rest for 10 minutes. Then sear hard in a hot cast iron pan or directly over hot coals. Sear the fat edge as well as both faces of the steak. Rest again for 8–10 minutes before serving.

Pan and oven method

Sear the rib chop in a hot cast iron pan until well browned on both sides. Transfer to a moderate oven and cook until it reaches your preferred internal temperature. Rest well before carving.

To serve

Cut the meat away from the bone, then slice thickly across the steak. Spoon over the resting juices and finish with sea salt.