Grass Fed Farm Assured Beautifully Matured Bone in Beef Rib Joint

£28.99

Reward Points: 26

Price in reward points: 2699 What are Reward Points?

Qty:

0 reviews | Write a review

Information Recipes Reviews (0)

Kitchen Ready Bone in Beef Rib Joint

Weight : Min Weight 1.2 kg

Farm Assured Beef
Sourced in the Uk
Matured for tenderness
Fresh product & suitable for home freezing

The Rib roasting joint with the bone in is The King of roasting joints, great fat marbling running through the meat and looks amazing carved at the table. Also known as Rib of Beef, Fore Rib and Carvery Rib.

Paleo Nutrition Wales Beef is specially selected from local farms and matured for tendernes and flavour. Our joints are hand cut, trimmed and rolled by our skilled master butcher.

Rolled & Boned Beef Rib Joints are ideal for a family Sunday lunch. They are best roasted slowly until the meat simply falls apart. Delicious!

Benefits of Farm Assured Beef

· 100% Farm Assured Beef

· Higher in Omega-3

· Higher Levels of Conjugated Linoleic Acid

· More Vitamin E

· More Beta-Carotene

Paleo Nutrition Wales' Farm Assured Beef is sourced from UK Farms by our industry experts. All our Beef is ethically sourced from Farm Assured breeders ensuring they meet our exceptionally high standards.

For best results, take your joint out of the fridge and let it sit at room temperature for about an hour before roasting. This will help to ensure that your joint roasts evenly and stays tender.

For roasting joints such as sirloin, rib, topside, brisket, silverside and mini joints, use the following table to calculate your cooking times:

More tips

• Roast in the centre of the oven for best results.

• If you have a meat thermometer, you can check the doneness of your roast using the above internal temperatures as a guide. Be sure to insert your meat thermometer into the joint before roasting. To prevent over-cooking, you can take the joint out of the oven when it is a few degrees below the desired temperature, as it will continue to rise whilst resting.

• Before roasting, ensure any fat on the joint is on top. This will ensure that the fat drips down and bastes the joint whilst roasting.

• Once out of the oven, allow the joint to rest at room temperature for 10 minutes before slicing. This allows the juices to redistribute throughout the meat. Cover the joint with a tent of aluminium foil.

• For best results, carve into slices by cutting against the grain.