Flower Farm Rib of Beef (on bone) Roasting Joint
A single rib provides three generous servings, and a two rib provides around 6 servings.
This roasting joint is delicious, and, when cooked right, should be juicy, with a crispy, golden layer of fat on the top, but with tender beef that oozes flavour.
For best results, always cook from room temperature, giving the meat an initial blast in a hot oven (approx. 220C), followed by a nice, long roast in a slightly cooler oven - around 170C. Advice varies, but we find it's best when you cook on the lower heat for around 15 minutes per 500g of meat to get a perfect medium rare finish. After it's done in the oven, don't tuck in just yet! It's vital to let the meat rest so the juices can distribute evenly, normally for about 20 minutes - remember, it's still cooking a little while it's resting too! This step will also give you time to finish up the roasties and all the trimmings, ready to be plated with your mouth-watering beef.
As always, if you're unsure, feel free to pop into the butchery and they'll give you all the advice you need on how to cook a Rib of Beef to perfection.