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Dry-aged 30 days. Rib of beef on the bone. Locally sourced. A delicious alternative to turkey for the Christmas dinner table Available bone-in or boned and rolled to suit your preference.
Cooking instructions
Remove from fridge 1 hour before cooking to come to near room temperature.
Preheat oven to 220°C.
Pat roast dry and season generously with salt and freshly ground black pepper. Optionally rub with oil, crushed garlic and herbs.
Sear (optional but recommended): brown all sides in a hot pan for 2–3 minutes per side to develop a crust.
Transfer to a roasting tin. For medium-rare: roast at 220°C for 15 minutes, then reduce temperature to 160°C and continue roasting for 10–12 minutes per 500 g. For medium: after initial 15 minutes at 220°C, roast at 160°C for 12–14 minutes per 500 g.
Use a meat thermometer: 50–52°C for rare, 55–57°C for medium-rare, 60–63°C for medium.
Rest the joint for at least 20 minutes, loosely covered with foil, before carving to allow juices to redistribute.
Serving suggestion: carve thick slices from the bone or tied roll and serve with roasted root vegetables, Yorkshire puddings, and a rich red wine jus.
Dry-aged 30 days. Rib of beef on the bone. Locally sourced. A delicious alternative to turkey for the Christmas dinner table Available bone-in or boned and rolled to suit your preference.
Cooking instructions
Remove from fridge 1 hour before cooking to come to near room temperature.
Preheat oven to 220°C.
Pat roast dry and season generously with salt and freshly ground black pepper. Optionally rub with oil, crushed garlic and herbs.
Sear (optional but recommended): brown all sides in a hot pan for 2–3 minutes per side to develop a crust.
Transfer to a roasting tin. For medium-rare: roast at 220°C for 15 minutes, then reduce temperature to 160°C and continue roasting for 10–12 minutes per 500 g. For medium: after initial 15 minutes at 220°C, roast at 160°C for 12–14 minutes per 500 g.
Use a meat thermometer: 50–52°C for rare, 55–57°C for medium-rare, 60–63°C for medium.
Rest the joint for at least 20 minutes, loosely covered with foil, before carving to allow juices to redistribute.
Serving suggestion: carve thick slices from the bone or tied roll and serve with roasted root vegetables, Yorkshire puddings, and a rich red wine jus.