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."

Rolled Rib

This 28-Day aged, hand tied roasting joint which located on the forequarter of beef is a great slower roasting beef cut.


About our Beef

  • British
  • Located from the forequater
  • Fully trimmed and handtied
  • 28 day matured
  • Ideal slower roasting
SKU: c8f2ec431a67 Categories: ,
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1. Preheat oven to 180C (Gas Mark 4).
2. Roast for 20 minutes at 180C (Gas Mark 4).
3. Reduce oven temperature to 160C (Gas Mark 3 and continue to roast for:
Rare:
Medium:
Well done:
4. Remove the joint from the oven and rest for 20-30 minutes before carving.

1. Preheat oven to 180C (Gas Mark 4).
2. Roast for 40 minutes at 180C (Gas Mark 4).
3. Reduce oven temperature to 160C (Gas Mark 3) and continue to roast for:
Extended Rare:
Extended Medium:
Extended Well done:
4. Remove the joint from the oven and rest for 30 minutes before carving.
Please note, the above is only a guide and ovens may vary in temperature.