Ribeye Cap Roast
Everything we love about Ribeye, in a roast
- Cut from the most succulent part of the ribeye
- Hand cut, rolled and tied in our Inverurie butchery
- Traditionally matured for up to 35 days
Price per kg:
- 1 Ribeye Cap Roast, boneless, 500g
Ribeye cap is the most flavoursome part of a ribeye steak. Our butchers have trimmed it out and rolled it to form a premium roasting joint. The marbling all through the cut makes it deliciously rich and juicy.
Preheat oven to 230°C/Fan 220°C/Gas 8.
Remove from packaging, pat dry with kitchen paper.
Allow the meat to come to room temperature for 20 minutes.
Brush the meat with a little oil, first sear in a hot pan on all sides for 6-7 minutes in total, then place your meat uncovered on a rack in a roasting tin.
Season with salt & pepper, place into the preheated oven and cook for:
Rare: 10 - 11 minutes
Medium Rare: 12-13 minutes
Medium: 15 -16 minutes
Well Done: 18-20 minutes
Cover loosely with foil and rest for at least 10 minutes before carving.
Low Temperature Cooking:
Preheat oven and roasting tin to 80°C without the fan.
Pat meat dry with kitchen paper.
Heat a frying pan on high.
Add a little oil to the pan, or brush directly onto the meat.
Sear the meat all over for 4-5 minutes in total.
Place in the preheated tin and season with salt & pepper.
Set thermometer to 60°C and insert horizontally into the centre of the meat.
Put into the oven until the thermometer alarm sounds (approx. 60-90 minutes).