Rib of Beef on the bone (full 4 rib joint) This beef will be dry aged for 21 days before reaching you, it is an absolute delight and wonderful table centre piece, a real treat. and here is how to cook it; Points to remember Season the joint with the crushed pepper and sea salt or a flavouring of your choice. English mustard is nice, rub onto the fat and flesh to evenly coat. Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3. Cook for 20 minutes per 450g for medium/ 15 minutes per 450g for rare. Rest the meat for at least 30 minutes in a warm place. Slice the meat neatly away from the bone. Carve the joint into slices and serve. <!– Tools Weight and value Weight and value convertor <!– –> Tip Resting meat Resting meat will make it more tender and juicy as it allows the juices to reabsorb evenly through it after cooking. Put your joint on a warm plate and cover it loosely with foil. Set aside for 30 minutes before carving it.
