Aged Rib of Beef on the Bone (aged for a minimum of 21 days)
SKU: RBERBI
Aging creates, hands down, the very best flavour and tenderness in beef. The process is carefully controlled in our specialist refrigeration unit. As the meat ages, moisture is lost and the flavour intensifies, in much the same way as reducing a sauce produces bolder richer flavour. The meat naturally shrinks considerably during the aging, but the end result is most certainly worth the cost.
Wow your guests at any event with a rib of beef on the bone, It looks great and you get much more of the flavour through the joint. The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. For easy carving the bone as been chined, the bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving. After you have finished feasting, simmer the bones slowly to create rich beef stock for soups and casseroles. As a guide each rib weighs in at approx 1-1.5 kg and serves 2-3. Please allow for a variance +/-500g with each joint ordered, though we will try to get as close to your desired weight as possible it really will depend on the individual animal
Ingredient Information:
Beef (100%)
Nutritional Information:
| Nutritional Information | Average values per 100g |
| Energy kJ/kcal | 120kJ/290kcal |
| Fat: | 25.1g |
| of which saturates | 10.7g |
| Carbohydrates: | 0g |
| of which sugars | 0g |
| Protein | 16g |
| Salt | 0.05g |
Storage Information:
Store refrigerated at 5°or below. Also suitable for home freezing, please freeze on the day of delivery and defrost thoroughly before cooking.
Cooking Information:
Always bring your joint to room temperature before cooking. Season with salt and pepper, or the seasoning of your choice.
Roast in a preheated oven at gas mark 7/220°c for the first 20 minutes, then turn your oven down to gas mark 3/160°c and continue cooking for 15 minutes per 450g if you like your meat rare, or 20 minutes per 450g for medium. Don't forget to rest your meat after cooking for at least 15-20 in a warm place, this will help retain the juices and make carving much easier.
If you are using a cooking thermometer you should always insert into the thickest part of the joint, as guide you will need a reading of 54°c for rare, 61°c for medium and 72°c for well done.
These cooking tips are guidlines only, please ensure products are cooked through and enjoy hot before serving.
Country of Origin
United Kingdom from British Beef
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