Dry Aged Bone In Rib Roast
Himalayan Salt Matured for a Minimum of 35 Days
£79.14 – £131.90
- For the Perfect Dining Experience
- Incredibly Succulent with Superior Taste
- Generous Marbling Throughout
A traditional roasting joint, unbeatable in flavour and tenderness. This cut is taken from between the loin and the chuck and is a heavily worked muscle with generous marbling running through this. Roasting with the bones adds additional flavour and makes for a show stopping centre piece for those special occasions.
100% Scotch Beef
Typical Nutritional Values
|Per 100g||Per Serving (100g)|
|Energy (kJ)||1052 kJ||1052 kJ|
|Energy (kcal)||253 kcal||253 kcal|
|Fat||20 g||20 g|
|Saturated Fat||8.9 g||8.9 g|
|Carbohydrates||0 g||0 g|
|Sugars||0 g||0 g|
|Protein||19 g||19 g|
|Salt||0.13 g||0.13 g|
If held frozen, defrost thoroughly before cooking.
About 30 minutes before cooking, remove the meat from its packaging and pat dry with kitchen paper to allow the beef to come to room temperature.
Pre-heat the oven to 220C/Gas 7
Rare: 15 minutes per lb(450g) plus 20 minutes
Medium-Rare: 20 minutes per lb(450g) plus 20 minutes
Well Done; 25 minutes per lb(450g) plus 25 minutes
Cook joint with fat side uppermost. Baste during cooking or use covered roasting tin.
Once, suitably rested this can then be sliced.
This a guide only, cooking time varies depending on the cut and oven.