INGREDIENTS
HG Walter French-Trimmed Rib of Beef (allow 1 bone between 2-3 people)
Oil, salt & pepper to season
METHOD
- Preheat oven to 220°C, 425°F, Gas 7
- Season the roasting joint liberally with salt and pepper and dusting over with a little dry English mustard (optional).
- Place in a large roasting pan and into the preheated oven for 20 minutes to get some good colour on the beef.
- Turn the oven down to 160°C, 325°F, Gas 3 and roast your joint for a further 20 mins per 450g for medium, 10-15 minutes for rare.
- Remove the joint from the oven and check the core temperature with a thermometer based on the below table.
|
How do you like it? |
Temperature |
|
Rare |
50°C |
|
Medium Rare |
55°C |
|
Medium |
58°C |
|
Well Done |
64°C |
- Cover with foil and leave to rest for 20 – 30 minutes.
- Once rested, carve and serve with all the HG Walter trimmings!