Our native breed beef is carefully hand selected at Market for us by our buyer who we work closely with. We look for size and for a good covering of fat for flavour. Our prime cuts are matured on the bone for at least three weeks; the result is a meat that will melt in your mouth with a kind of flavour you just don’t get from wet aged beef. Each cut is prepared by our specialist butchers, ensuring care and quality in every cut.
Rib is taken further up the loin from the Rolled Sirloin but with extra internal fat running through it which melts during cooking. This gives bags of flavour and makes for a perfect slow roasting joint. With no bones, Rolled Rib is easy to carve and makes a brilliant centre piece of special occasions and Sunday roasts.
How to cook Rolled Rib
Cook from room temperature. Roast the Joint in a deep tray and cover with foil, basting the joint first. Cook in centre of oven at 180°C, Gas Mark 4 for 20 minutes. Then lower heat to 160°C, Gas Mark 2. To calculate cooking times, for rare cook for 20 minutes per 450g plus 20 minutes. Medium, cook 25 minutes per 450g, plus 25 minutes and for well done cook 30 minutes per 450g and an extra 30 minutes. Remember to baste throughout cooking. Allow to rest before serving. Remove string.