The wing rib is cut from the section where the loin meets the fore-rib — a transitional cut that combines characteristics of both. It's a bone-in joint made entirely from prime sirloin, giving you the tenderness of sirloin with the added depth and drama of roasting on the bone. It sits between the fore-rib and the loin on the carcass.

A rib of beef is cut from the fore-rib and has more marbling and a richer, more intense flavour. The wing rib is cut from slightly further back — where the loin begins — giving you the leaner, more tender character of sirloin on the bone. If you prefer tenderness over maximum richness, the wing rib is the better choice.

A typical wing rib roast serves 4-6 people depending on size. Your butcher will advise on the right weight when ordering — as a guide, allow approximately 300-400g per person on the bone.

Bring to room temperature for 1 hour. Season generously with sea salt. Roast at 220°C for 20 minutes to develop a crust, then reduce to 160°C for approximately 12-15 minutes per 500g for medium-rare. Rest for at least 15 minutes before carving. Use a meat thermometer: 52-55°C internal for medium-rare.

Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.