An exceptional piece of beef, rib roast, aged for a minimum of 28 days, the rib bones remain in the beef but trimmed to make easy carving. This gives fantastic flavour to the beef as well as the fantastic marbling.
Season with salt & pepper, i often throw a few herbs on top, whatever is handy.We cook our rib roast at 200 °F / 93 °C for about four hours, to an internal temperature between 129 °F / 54 °C–136 °F / 58 °C. This yields pink, juicy, flavorful meat. If you prefer a “medium” roast—rosy and firm—cook to 140 °F / 60 °C instead. Temperatures above that will take you from medium to medium-well, and beyond.
For the most accurate temperature read, insert a thermocouple probe into the center of the roast. If you don’t have a probe, monitor the temperature with a digital thermometer as you cook.
Remove the roast from the oven and let rest 20 to 30 minutes.
1.4 kg roast will serve min 6 people