The perfect choice for a special occasion or Sunday roast, the rib roast has plenty of fat to keep the meat soft. We've left the bone in for even more flavour.



To cook medium-rare:

  1. Make sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).
  2. Pre-heat oven to 180 oC.
  3. Season well with Great Cow rub.
  4. Get a pan smoking hot.
  5. Sear in hot pan until coloured all over. (2-3 mins approx).
  6. Place on oven tray in re-heated oven for:

    1.5kg joint: 1 hour
    3kg joint: 2 hours

  7. Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 mins before serving.

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