Tips from the Butcher
"Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender."
Rib Eye Joint
This 28-Day dry aged, hand tied flavoursome beef cut can be roasted or cut into steaks. Located next to the fore rib, the rib eye has a wonderful marbling texture that will give you an exquisite taste.
About our Beef
- British
- Located from the forequarter
- Fully trimmed and handtied
- 28 day dry aged
- Ideal for roasting
Calculate cooking time
Enter weight in KG:
Calculate
1. Preheat oven to 220C (Gas Mark 7).
2. Roast for 20 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Rare:
Medium:
Well done:
4. Remove the joint from the oven and rest for 20-30 minutes before carving.
Please note, the above is only a guide and ovens may vary in temperature.
