Price range: £41.59 through £207.94
The Ultimate Beef Roasting Joint. It’s high in fat so it’s very juicy. Its also left on the rib bone which means it packs tonnes of flavour and its aged for a minimum of 28 days. Matured for depth of taste and tenderness.
Bring out of the fridge at least an hour before cooking depending on how big your joint is you may want to do longer. Preheat the oven to 220°C, fan 200°C whilst heating a griddle pan on a high heat. Pat the meat dry with paper towel, crucial for achieving a good sear! Season generously with sea salt and sear for 2-3 minutes each side until browned. Pop it in a roasting tin and roast for 20 minutes then lower the oven to 140°C and continue to cook for 30 mins per kg for rare or 40 minutes per kg for medium-rare. The core should read between 52-58°C with a probe thermometer.
Rest on a warmed plate losely covered with foil for at least 25-30 mins. Enjoy!
Sold as 1-5 bone joints. Typically 1 bone is approximately 1.3kg
