Description
Aged for a minimum of 4 weeks this spectacular cut has immense flavour and rugged texture and is the perfect option for a Sunday roast or special occasion.
The native breed beef is grass-fed and comes from Ayrshire in Scotland and Wexford County in Ireland.
Each bone is cut to around 1.2kg.
Suggested Use:
INGREDIENTS
Rib of Beef, French-Trimmed (allow 1 bone between 2-3 people)
Oil, salt & pepper to season
Horseradish to serve
Temperature probe
METHOD
- Preheat oven to 220°C, 425°F, Gas 7
- Season the roasting joint liberally with salt and pepper and dusting over with a little dry English mustard (optional).
- Place in a large roasting pan and into the preheated oven for 20 minutes to get some good colour on the beef.
- Turn the oven down to 160°C, 325°F, Gas 3 and roast your joint for a further 20 mins per 450g for medium, 10-15 minutes for rare.
- Remove the joint from the oven and check the core temperature with a thermometer based on the below table.
| How do you like it? | Temperature |
| Rare | 50°C |
| Medium Rare | 55°C |
| Medium | 60°C |
| Well Done | 64°C |
- Cover with foil and leave to rest for 20 – 30 minutes.
- Once rested, carve and serve with all the trimmings.
