Rib Of Beef (Bone-in)

10 Reviews
In Stock
€37,49

A forerib of beef is the most traditional of beef roasting joints. The rib of beef is matured on the bone to develop flavour and tenderness and then beautifully trimmed to create a stunning cut for the table. The bone is immaculately chinned and each inch or so is traditionally tied to make roasting and carving simple.

Cooking Instructions

 

2.5KG

Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.

Pre-heat oven to 250°C / Fan 230°C / Gas 9. Place joint in a roasting tray, season with salt and pepper.

Sear meat for 15 minutes in oven. Reduce temperature to 190°C / Fan 170°C / Gas 5 and cook for:

Rare: 60-65 minutes
Medium: 80-85 minutes
Well Done: 115-120 minutes

Remove from oven, leave to rest for at least 20 minutes in a warm place.

After resting, snip the strings, lift the meat off the bone. Slice and serve on hot plates.

3.5KG

Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.

Pre-heat oven to 250°C / Fan 230°C / Gas 9. Place joint in a roasting tray, season with salt and pepper.

Sear meat for 15 minutes in oven. Reduce temperature to 190°C / Fan 170°C / Gas 5 and cook for:

Rare: 80-90 minutes
Medium: 110-120 minutes
Well Done: 160-170 minutes

Remove from oven, leave to rest for at least 20 minutes in a warm place.

After resting, snip the strings, lift the meat off the bone. Slice and serve on hot plates

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