Carvery Rib Roast, Easy Carve (bone-in)
The ultimate celebration centrepiece, exclusively for you
- Deboned by our expert butchers for easy carving
- Tied back onto the bone for wonderfully rich flavour
- Naturally reared British beef that is fully matured
Price per kg:
Our rib roast is the perfect match. Rib-eye steak kept in a whole roast. Its superb succulence is no surprise. Enjoy a beautiful tenderness and yet so effortless to cook.
Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.
Pre-heat oven to 250°C / Fan 230°C / Gas 9. Place joint in a roasting tray, season with salt and pepper.
Sear meat for 15 minutes in oven. Reduce temperature to 190°C / Fan 170°C / Gas 5 and cook for:
Rare: 80-90 minutes
Medium: 110-120 minutes
Well Done: 160-170 minutes
Remove from oven, leave to rest for at least 20 minutes in a warm place.
After resting, snip the strings, lift the meat off the bone. Slice and serve on hot plates.