Dry Aged Boneless Rib Roast

Dry Aged Boneless Rib Roast

Himalayan Salt Matured for a Minimum of 35 Days

£29.52 – £147.60

  • Premium Scotch Beef Joint
  • Succulent & Juicy
  • Boneless Prime Rib
Category:

Description

This cut of beef is taken from between the chuck and the loin, the ribs are then removed and the joint rolled, making this perfect for roasting. This muscle is heavily used, producing exceptional marbling which keeps the beef tender whilst cooking. Our boneless prime rib is easy to carve and serve and is the perfect roast for special occasions and holidays.

Visit the ‘Make it Scotch’ website for more recipe ideas.

Roast Beef with Blueberries – Make It Scotch Recipe

 

Ingredients

100% Scotch Beef

Nutrition

Typical Nutritional Values

 Per 100gPer Serving (100g)
Energy (kJ)1052 kJ1052 kJ
Energy (kcal)253 kcal253 kcal
Fat20 g20 g
Saturated Fat8.9 g8.9 g
Carbohydrates0 g0 g
Sugars0 g0 g
Protein19 g19 g
Salt0.13 g0.13 g

Cooking Instructions

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.

Additional information

Weight N/A

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