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Rib of beef
£32.50 per kg
The same richly marbled rib, boned out and rolled by hand so it roasts evenly and carves into neat slices with no wrestling at the table. It keeps the fat cap on top to baste the joint as it cooks.
20 min at 220°C to set the crust, then 160°C for 15 min per 500g. Rest 25 min. A meat thermometer at 52°C at the centre gives reliable medium rare.
1 kg: Serves 3 to 4 people.
1.5 kg: Serves 5 to 6 people.
2 kg: Serves 7 to 8 people.
3 kg: Serves 10 to 12 people.