Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
The king of roasts. A fore rib of British beef, dry aged in our Himalayan salt chamber and left on the bone for the deepest flavour. Rich marbling, a cap of fat that crisps as it roasts, and the bones to stand it on. A proper centrepiece for Christmas, or any Sunday that deserves it. Prices are for the approximate weights shown.
How to cook
Take it out of the fridge an hour before cooking and season generously all over with fine salt.
Reverse sear in a low oven at 90°C until the centre reaches 47 to 49°C. Allow roughly an hour per kg, but go by a probe. A four-bone rib takes about 3¾ hours.
Rest it under loose foil for up to an hour. At this low temperature it only rises 2 or 3 degrees.
Turn the oven up as high as it goes. Mix melted beef fat (our Beef Dripping is perfect) with mustard powder, onion and garlic powder and a little paprika.
Sear the rib on all sides in a hot pan, smother it in the rub, and roast for 6 to 10 minutes. Rest briefly on a cold tray, then carve.
The king of roasts. A fore rib of British beef, dry aged in our Himalayan salt chamber and left on the bone for the deepest flavour. Rich marbling, a cap of fat that crisps as it roasts, and the bones to stand it on. A proper centrepiece for Christmas, or any Sunday that deserves it. Prices are for the approximate weights shown.
How to cook
Take it out of the fridge an hour before cooking and season generously all over with fine salt.
Reverse sear in a low oven at 90°C until the centre reaches 47 to 49°C. Allow roughly an hour per kg, but go by a probe. A four-bone rib takes about 3¾ hours.
Rest it under loose foil for up to an hour. At this low temperature it only rises 2 or 3 degrees.
Turn the oven up as high as it goes. Mix melted beef fat (our Beef Dripping is perfect) with mustard powder, onion and garlic powder and a little paprika.
Sear the rib on all sides in a hot pan, smother it in the rub, and roast for 6 to 10 minutes. Rest briefly on a cold tray, then carve.