Grass Fed Rib of Beef (cap on)
Considered to be the king of roasts. Dry-aged beef on the bone. Serve as a Sunday lunch centrepiece or grill a single rib and share with someone you love.
Also a popular alternative to a Christmas centrepiece.
Portion: One rib between two – three hungry adults, or share one between four.Â
Provenance: North Yorkshire.
COOKING INSTRUCTIONS
-
Oven: 180 degrees C.
-
Cooking time: Sear for 5-6 minutes in a pan on a medium heat to colour all over. Then, put in the oven for 35 minutes per kilogram for medium rare (52 degrees C on a thermometer), or 45 minutes per kilogram for medium (62 degrees C).
-
Resting time: 45 mins.