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:
- Make sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).
- Pre-heat oven to 180 oC.
- Season well with Great Cow rub.
- Get a pan smoking hot.
- Sear in hot pan until coloured all over. (2-3 mins approx).
- Place on oven tray in re-heated oven for:
1.5kg joint: 1 hour
3kg joint: 2 hours
Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 mins before serving.