We're excited to announce that our grass fed, organic 28 Day Dry Aged Rib of Beef on the Bone has won a 3-Star Great Taste Award 2021. This prestigious award had us racking through our best rib of beef recipes to introduce our next in the How to Cook series. Try this Eversfield Organic approved beef rib recipe for an easy to cook, show stopping Sunday roast...
How to Cook our Award-Winning Rib of Beef
5 minutes
1.25-1.75 hours
British
How to Cook
We're
excited to announce that our grass fed, organic 28 Day Dry Aged Rib of Beef on
the Bone has won a 3-Star Great Taste Award 2021. This prestigious award had us
racking through our best rib of beef recipes to introduce our next in the How
to Cook series. Try this Eversfield Organic approved beef rib recipe for an
easy to cook, show stopping Sunday roast...
Ingredients
- 28 Day Dry Aged Rib of Beef on the Bone
- Flour
- Dry Mustard
- Pepper
Directions
- Allow the organic rib of beef to come to room temperature whilst also pre-heating the oven to 240°C / 210°C fan.
- Once at room temperature, rub the fat surface of the rib with a mixture of dry mustard, flour and pepper. You can also add any flavourings of your choice too.
- Using a large, heavy-based roasting tray, place the prepared rib in the oven and roast for 20 minutes at 240°C / 210°C fan.
- After 20 minutes, lower the heat to 190°C / 160°C fan and cook for another 15 minutes per 500g.
- Cook for an additional 15 minutes for medium-rare or 30 minutes for well done.
- Once cooked for your desired time, allow the rib of beef to rest for 30 minutes. Once relaxed, the organic meat will be easier to carve.
- Keep any juices from the organic beef rib during resting to add to an unbeatable gravy.
