French Dressed 2 Bone Rib of Beef

Serves 4, generously.

Supplied chilled and vacuum packed. Store at < 5°C. See label on pack for shelf life. We do not recommend Dry Aged for freezing.

For Best Results – Roast

Core Temperatures  – Out of Oven (After Resting)

• Rare 48-50^oC (52-54^oC)
• Medium-Rare 52-54^oC (56-58^oC)
• Medium 58-60^oC (60-62^oC)

Take core temperature with a thermometer from the very centre of the meat.

1. Bring the meat to room temperature
Remove your Fore Rib of Beef from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.

2. Preheat your oven and season
Preheat your oven to 230^oC/210^oC fan oven/gas mark 8. Season the meat liberally just before cooking. Brush the meat generously with oil and place fat side up into a large, heavy based roasting tray.

3. Cook to your liking
For a medium-rare joint, place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 180^oC / 160^oC fan / gas mark 4. Continue roasting for 15 minutes per 500g until a core temperature of 52^oC is reached before resting by checking with a meat thermometer.

4. Rest, Rest, Rest
Remove from the oven, put onto a clean tray and keep warm, covering with foil and leave to rest for 20 minutes before carving.

5. Carve, Serve & Enjoy!