- Grass-fed Irish beef
- Traditionally matured for up to 35 days
- Generously marbled for rich flavour
Our generously-marbled, award winning Irish Ribeye Roast, matured for 35 days to bring out the rich deep flavours of this succulent, tender joint.
Remove all packaging and pat dry with kitchen paper.
Allow 30 minutes for the meat to come to room temperature.
Cooking temperatures and times:
Preheat oven to 250°C/ Fan 230°C/ Gas 9.
Place the joint in a roasting tray. Season with salt and pepper.
Sear meat for 15 minutes in the oven.
Reduce temperature to 190°C / fan 170°C / gas 5 and add cooking time below.
Rare: 20-25 minutes (internal temperature of meat: 45-47°C)
Medium: 30-35 minutes (internal temperature of meat: 55-60°C)
Well done: 45-50 minutes (internal temperature of meat: 65-70°C)
Once your joint is cooked to your liking, remove from the oven.
Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.
After resting, slice across the grain and serve on warm plates.