Dry Aged Bone in Rib of Beef (4 Rib) 6kg
The dry-aged bone in rib is a very succulent roast where the bones will release further flavour during cooking to enhance the already flavoursome taste of the meat. We dry-age our joints for 21 days to draw out the best possible flavour.
Nutritional Information-Typical Value per 100g uncooked
Energy (KJ)-1020/ (Kcal)- 246 Fat- 19g Carbohydrates-0.5g Protein- 19g Salt-0.13g
Remove joint from packaging and place in a roasting tin. Cook in a pre-heated oven at 180°C/ 350°F/ gas mark 4. Calculate a cooking time based on your preference, allow for medium rare 20 minutes per 500g, medium 25 minutes per 500g and well done 30 minutes per 500g. Baste the meat regularly during the cooking. Once cooked remove from the oven, cover in foil and leave to rest for 15 minutes before carving.