The perfect choice for a special occasion or Sunday roast, the rib roast has plenty of fat to keep the meat soft. We've left the bone in for even more flavour.
COOKING TIPS
RIB ROAST
To cook medium-rare:
- Make sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).
- Pre-heat oven to 180 oC.
- Season well with Great Cow rub.
- Get a pan smoking hot.
- Sear in hot pan until coloured all over. (2-3 mins approx).
- Place on oven tray in re-heated oven for:
1.5kg joint: 1 hour
3kg joint: 2 hours
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Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 mins before serving.
