Top Rib

Top Rib

This aged, hand tied roasting joint which located on the forequarter of beef is a great slower roasting beef cut. Do not confuse this cut with a rib of beef. This is a completly different roasting joint.

Butchers Tip

Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.


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1. Preheat oven to 180C (Gas Mark 4).

2. Roast for 20 minutes at 180C (Gas Mark 4).

3. Reduce oven temperature to 160C (Gas Mark 3 and continue to roast for:

Rare = 36 Minutes Per Kilo
Medium = 46 Minutes Per Kilo
Well Done = 52 Minutes Per Kilo

4. Remove the joint from the oven and rest for 20-30 minutes before carving.

Please use this information as a guide only. Ovens and other cooking appliances do vary.