Description
Boneless Rib of Beef
Perhaps one of the best beef roasting joints, unlike standing rib the overall weight is not determined bone by bone so choosing an appropriate size of joint is easier. Rolled rib joints can be cut to size quite accurately and are easy to carve.
Cooking Advice
Rolled Rib rewards the careful cook, the joint enjoys slow cooking. It can be served rare but that requires careful monitoring with a food temperature guage. Rule of thumb for a 'well done' joint is to put the blade of a sharp knife into the joint, when the juice runs clear -it is done. A guildline of 20mins per lb (450gms) of meat can be used. It is important however when cooking your rib joint that it's checked at regular intervals in order to avoid over cooking and drying out the meat.
Allergy advice
None present
Food Facts / Ingredients
'Image courtesy of' "English Beef and Lamb Executive http://www.beefyandlamby.co.uk".
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
