Dry Aged Bone In Rib Roast (2.5-3kg)
Himalayan Salt Matured for a Minimum of 35 Days
- Popular Christmas Roasting Joint
- Incredibly Succulent with Superior Taste
A traditional roasting joint, unbeatable in flavour and tenderness. Impress your dinner guests.
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.