What could be better than a beautifully aged piece of rib roast, we remove the bone for ease of cooking. This is the choicest cut of beef, season with salt and pepper, set oven to 200c, place the roast in the oven for 15 mins. Reduce the temperature to 180c and allow 15 mins per 1/2 kg for rare,20 mins extra for medium and 30 mins extra for well done. When done remove from oven and cover, set aside for at least 20 mins to rest.This resting time allows the juices to settle; the meat firms up so it is easier to carve.
A 1 kg roast will serve 4 people
All of our beef has been hung and dry aged to increase the flavour and tenderness.