Rib Of Beef On The Bone Grass Fed
£45.00
Pasture fed beef ~ Dry aged for minimum 28 days ~ Traditional breed
This is what Salter & King do best.....
We visit our beef farms regularly, our beef is all pasture fed on lush Suffolk pasture, and is often part of the 'Pasture for life' accreditation scheme.
We the dry age the ribs for a minimum of 4-5 weeks. This is an exceptional cut of meat, and a real treat. Each rib weighs approx. 1kg -1.5 kg, and should feed 2-4 people.
A single rib is an ideal cut to lay over coals on your open fire an crisp up the outside and have a wonderful unctious pink centre......
The ideal Centrepiece for your family celebration or extra-special Boxing Day lunch,
Your rib of beef roasted on the bone to give the with the outside layer of fat or rib cap produces a wonderful crispy crust, and helps baste your joint throughout cooking, leaving the meat soft, juicy and tender.
Rib of Beef on the bone cooking guidelines
Hot and fast initially, to caramelise the outer layer of fat and seal in the flavour. Then reduce the oven temperature and cook for around 20 minutes per 450-500g for a medium-rare finish.
A meat thermometer reading of 53-55ºC is ideal for medium-rare, 49-51ºC for rare and 57-59ºC for medium.
Our suggested roasting technique
Remove your rib of beef from the packaging make sure your joint is nice and dry. Let the joint reach room temperature.
Preheat the oven to 220ºC
Rub some oil, Maldon Sea salt and some course ground black pepper over your joint.
Place some roughly chopped onion, carrot and celery, some garlic cloves, and anything you think will make the gravy taste delicious – put your joint on top.
Roast your rib joint hot and fast for 15 to 20 minutes, then reduce the temperature down to150-160ºC and then keep an eye out cooking for approx. 15-20 minutes per 450-500g.
Don’t forget to baste the joint by spooning the juices produced in cooking, over the joint.
Once out of the oven rest uncovered for 5 minutes, allowing the steam to be released, then loosely cover with greaseproof paper and a tea towel, and leave to rest for 40-50 minutes.
