Rolled Rib-eye of Beef
From £49.40
Rolled and ready to carve
A fantastic slow-roasting joint with a heavy marbling, rolled rib-eye is versatile, flavourful and tender.
The outer layer of fat is removed from the rib roast for an easier carving joint.
Our serving estimates allow for approx. 400g per person.
Remove joint from packaging, pat dry and bring to room temperature.
Preheat oven to 215°C/200°C Fan/ Gas Mark 6.
Season with good quality fine sea salt just prior to cooking.
Make a trivet in the bottom of the roasting tin by chopping equal amounts of onion, carrot and celery plus a bay leaf, sprig of thyme and a few black peppercorns.
Place the beef fat side up onto the trivet.
Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 180°C/ 170°C Fan/ Gas Mark 4. Continue roasting for 15 minutes per 500g, reaching a core temperature of minimum 58°C for a medium rare roast.
Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of tin foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
You may also like
