Boneless Rib of Beef

Dry-aged for a minimum of 21 days on the bone, before being skilfully boned and rolled to make it a delicious easy carve joint.

Cooking: Hot sear for 20 minutes then reduce oven to 180*C/355*F/Gas 4 and allow 15 - 30 minutes per 450g (depending on how well done you like your meat). Check the juices from the centre for readiness Red = rare Pink = medium Clear = well done. Cover and rest in a warm place for 20 minutes before serving.

Keep refrigerated. Suitable to freeze for 3 months

Ingredients: Beef (100%).