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Rib-eye Rolled

£31.00 per kg

Outer layer of fat removed from the rib roast for an easier carving joint

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A fantastic slow roasting joint with a heavy marbling, the rolled rib-eye is versatile, flavourful and tender when cooked for a few hours.

Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large flameproof roasting tin in the oven for 5-10 mins. Season the beef all over.

Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through cooking time for an even roast.

Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.

Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.

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