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:
INGREDIENTSย
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 220ยฐC, 425ยฐF, 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 160ยฐC, 325ยฐF, 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 | 50ยฐC |
Medium Rare | 55ยฐC |
Medium | 60ยฐC |
Well Done | 64ยฐC |
- Cover with foil and leave to rest for 20 โ 30 minutes.
- Once rested, carve and serve with all the trimmings.
Stefano Alfreido –
Sublime bit of beef. Very impressive! well worthy of the 5 stars