Dry-aged Veal Rib Roast, Easy Carve
Juicy centrepiece bursting with tenderness
- With the bone to add delicious flavour to your roast
- Removed from and retied to the bone for easy carving
- This welfare-friendly meat makes the perfect roast
Price per kg:
Servings: 4 - 6
Roasts just like beef yet with a sweet flavour and excellent tenderness. Generously portioned rib roast that is so easy to carve- just snip the string.
Our master butchers use their expert knowledge to judge exactly when the meat is at its optimum balance of flavour and tenderness, and only then is it cut.
From Defrosted: Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.
Preheat oven to 250°C / Fan 230°C / Gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven.
Reduce oven temperature to 190°C / Fan 170°C / Gas 5 and continue cooking for time below:
Medium: 40-45 minutes (Internal Temperature of Meat 55-60°C)
Well Done: 55-60 minutes (Internal Temperature of Meat 65-70°C)
Resting: Remove from oven, leave to rest at least 20 minutes in a warm place.