Rib of Beef, French-Trimmed

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

1. Preheat oven to 220°C, 425°F, Gas 7

2. Season the roasting joint liberally with salt and pepper and dusting over with a little dry English mustard (optional).

3. Place in a large roasting pan and into the preheated oven for 20 minutes to get some good colour on the beef.

4. 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.

5. Remove the joint from the oven and check the core temperature with a thermometer based on the below table.

6. Cover with foil and leave to rest for 20 – 30 minutes.

7. Once rested, carve and serve with all the trimmings.