Rib-on-the-bone is a magnificent joint of beef.
It is a big joint and consequently the overall size is determined by the size of the animal - it is not a science!
A one bone joint weighs about 1.5 kg and will serve up to 3 adults.
The joint is ordered by nominating the number of ribs you require to meet your need.
To determine your need, please use the guide table below.
Carvery Rib is prepared by having the vertebrae removed from a 'standing rib' (photo) and leaving the remaining rib 'fingers' exposed, the muscle is then tied with twine to keep the shape and make carving easier.
Slow cooking is best, the use of a cooking thermometer helps to deliver the joint exactly as you prefer.
Cover with foil and place in a pre-heated oven. Baste regularly and allow at least 20 minutes per lb + 20 minutes on a low heat (gas 4).
Food Facts / Ingredients
We will try to select a joint that will meet your preferred weight - but these joints are big and weights will vary.
Image courtesy of
1 bone Rib serves 2-3 (approx 1.5 kg)
2 bone Rib serves 3-6 (approx 3.00kg)
3 bone Rib serves 6-8 (approx 4.5 kg)
4 bone Rib serves 8-12 (approx 6kg)
5 bone Rib serves 12-16 (approx 7.5 kg)
'Image courtesy of' attribute saying "English Beef and Lamb Executive http://www.beefyandlamby.co.uk".
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.