> BBQ and Pan-fry
1. Preheat the oven to 220ºC (fan oven, or equivalent)
2. Remove your rib of beef from the packaging and make sure your joint is nice and dry. Let the joint reach room temperature.
3. Rub some oil, Maldon Sea salt and some course ground black pepper over your joint.
4. Place some roughly chopped onion, carrot, celery and some garlic cloves (anything you think will make the gravy taste delicious) in a roasting tin – put your prepared joint on top.
5. We recommend cooking hot and fast initially, to caramelise the outer layer of fat and seal in the flavour so roast your rib joint at 220ºC for 15 to 20 minutes, then reduce the temperature down to 150-160ºC. Keep an eye on it though! Cook for approx. 15-20 minutes per 450-500g for a medium-rare finish
6. Don’t forget to baste the joint by spooning the juices produced in cooking, over the joint.
7. A meat thermometer reading of 53-55ºC is ideal for medium-rare, 49-51ºC, for rare and 57-59ºC for medium.
8. 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. Leave to rest for 40-50 minutes.
9. Enjoy!
