Grain-fed Beef | Australia

John Dee Rib-eye Roll Lip-on Boneless


*Price may vary depending on weight

This cut encompasses the ribeye roast, spanning ribs 6-12, with precise removal of the rib bones while preserving the succulent "lip" or spinalis dorsi renowned for its remarkable tenderness and flavor. Its boneless nature not only streamlines carving and serving but also elevates its appeal for special occasions - ideal for roasting, pan-searing, reverse-searing.

Also known as: Rib-eye Roast, Rib-eye Roll

John Dee's Silver Rib-Eye Roll Lip-On Boneless offers the best of both worlds: the luxurious flavor and tenderness of a ribeye roast, with the convenience of being boneless. This cut features the prized spinalis dorsi muscle, also known as the "lip," still attached, adding an extra layer of rich flavor and tenderness. The boneless format makes it a dream to slice into perfect steaks or cook whole for a delicious roast.

John Dee Silver offers a delicious and reliable beef experience. These carefully selected cattle are grain-fed for a minimum of 100 days in the fertile Darling Downs region of Australia. This MSA-certifed beef is sourced from healthy steers and heifers, John Dee Silver focuses on consistent quality through humane processing and expert trimming to your specifications. With over 30 years of experience, the John Dee Silver brand is a trusted choice for supermarkets, food service distributors, and customers who seek flavorful, dependable beef.

- Grain-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- HGP-Free
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Exceptionally tender

Important Notes:
- Beautiful Marbling: This cut is known for its excellent marbling, allowing for high-heat cooking methods that develop a delicious crust while keeping the interior juicy.
- Medium-Rare is Ideal: Aim for this doneness level to maximize the tenderness and rich flavor of your ribeye roll.

Pan-Searing and Oven Finish:
1. Preheat oven to 220°C (425°F).
2. Heat a cast-iron skillet or grill pan over medium-high heat.
3. Sear ribeye roll on all sides, including the fat cap, until well-browned.
4. Transfer pan to preheated oven and roast until desired doneness.

Reverse Sear:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the ribeye roll on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a cast-iron skillet or grill pan over very high heat. Sear the ribeye roll on all sides, 1-2 minutes per side, for a deeply browned crust.

1. Preheat grill to medium-high heat.
2. Sear the ribeye roll over direct heat on all sides, including the fat cap, for a few minutes to get a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness.

- Thermometer is Your Friend: Use a meat thermometer, aiming for medium-rare (54-57°C/130-135°F).
- Rest, Then Slice: Let the ribeye roll rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Slice Against the Grain: Cut across the grain for the most tender bites.

Rare (52-55°C / 125-130°F): Soft texture, very red center. Delivers maximum richness from the lip and tenderness in the ribeye roll.

Medium-Rare (57-60°C / 135-140°F): Highly recommended. Ideal balance of tenderness, juiciness, and flavor. Center is bright pink and warm.

Medium (63-65°C / 145-150°F): Slightly firmer texture, light pink center. Still tender and flavorful, but some of the luxurious melt-in-the-mouth quality is diminished.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center, noticeably firmer. Suitable if you prefer a more cooked-through steak, but some tenderness may be lost.

Well-Done (Above 71°C / 160°F): Generally not recommended, especially for a ribeye roll, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.