Dry Aged Veal Rib Roast Easy Carve
The deliciously delicate flavour of veal
- Dry aged for a minimum of 21 days
- Maximum flavour and convenience – the best of both worlds
- A delicious alternative to beef
Price per kg:
- 1 Dry Aged Veal Rib Roast Easy Carve, 1.25kg
Our Butchers have cut this delicately flavoured veal roast from the bone, then tied it back on. This means you get all the flavour of cooking it on the bone, without any of the hassle of carving.
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
Remove from oven, leave to rest at least 20 minutes in a warm place.