Kick start 2022 slow cook rib eye steak in oven great-tasting healthy food options. Warm up with our Traditional Pie Selection.
Handmade from the finest ingredients in crisp shortcrust pastry, topped with flaky puff pastry. This classic restaurant steak is generously thick cut from our finest grass-fed British beef with mouthwateringly juicy sirloin and luxuriously tender fillet for the best of both worlds. Our hand-prepared, grass-fed British Beef Rib Trim is packed with deep flavour. Cook slowly for a rich, delicious casserole. Our Diced Lamb will bring that extra level of flavour to your meals. Cook slowly for mouth-watering flavour and a soft, buttery texture.
Handmade to our traditional recipe, our award-winning Lincolnshire Sausage is made with sage and nutmeg for outstanding flavour. Sumptuous, seasoned, cured and slow-cooked until they’re meltingly tender. Enjoy our Confit Duck Legs with your favourite sides. Layers of smoked haddock and creamy Orkney Cheddar sauce encased in a delicate flaky pastry. Rich shin of beef, slow-cooked in a delicious red wine sauce with tasty silverskin onions for an added depth of flavour. Try our Minced Venison in place of beef in your recipes, combine with herbs and garlic and use it to dress pasta for a light supper.
These guides have been prepared by our in-house Chef and Head Butcher. I make this every time rib eyes are on sale. Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper.
Place roast, fat-side up, in a roasting pan. Sprinkle the roast generously with salt and pepper, then place on a rack in a shallow roasting pan. Remove from the oven and let rest for 15 minutes before carving enough meat for one dinner. Preheat oven to 500 degrees and lower a rack so the roast will be in the middle of the oven. Mix 3 tablespoon of softened butter with 3 cloves of crushed garlic. Poke a 15-20 half inch knife holes into the roast. Add some salt and pepper to the roast to taste.