Whole Beef Rib Eye Joint with Crusted Herbs & Peppercorns
Whole Beef Rib Eye Joint with Crusted Herbs & Peppercorns
This product is only available for delivery on: Thursday 19dec and Friday 20 dec.
Weight 1.8kgs-2kgs, Feeds 5-7 people, Use-By 26/12/2024
A whole beef rib eye joint rubbed with a layer of freshly grounded garden herbs infused with a breaded crust & peppercorns.
Marinated for 36 hours prior to delivery for extra tenderness and succulence.
Cut to perfection & skill-fully vacuum packed with a nice layer of fat necessary for roasting. Wrapped with some fresh garden herbs salt & cracked black pepper so all you need to do is pop into the oven! Slow roast for 2-3 hours using the juices to make that epic homemade gravy.
This is deservedly one of the most prized beef cuts – indulgent and smooth-grained with a buttery texture and sweet melting fat that translates directly to flavour.
Allergens: WHEAT, GLUTEN
*Suitable for home freezing
+ Country of Origin
U.K (un-stunned, slaughtered by hand)
+ Description
Because all of our beef cattle are slow grown for over two years, their muscles have time to mature naturally and they lay down meat beautifully marbled with fat. To maximise the distinctive flavour and succulence of meat grown this way we hang the carcasses for 2 weeks. This allows the muscles to relax and some moisture to evaporate so you get a steak that's the very best it can be.
+ Shelf Life
Use-By 26/12/2023
+ Cooking Guidelines
Let the rib eye joint sit at room temperature for a couple of hours. This will help to cook the insides evenly.
SEAR: Heat some olive oil in a large cast-iron skillet and sear the beef rib eye on all sides for about 3 to 5 minutes per side. Since the beef rib eye is a long piece of beef, you can cut it in two manageable roasts that can easily fit into a 12″ skillet.
SLATHER: Create a simple garlic and herb butter and slather it all over the seared beef. Insert your probe thermometer.
ROAST: Cook the beef rib eye at 425 degrees F. until the desired internal temperature is reached. This will only take about 20 to 25 minutes!
INTERNAL TEMP:
RARE – 115°F – 120°F
MEDIUM RARE – 120°F – 125°F
MEDIUM – 130°F – 135°F
