Description
Cut from the fore rib, our boned and rolled rib joints are the ultimate roasting cut. Dry aged for a minimum of 5 weeks, this joint is richly marbled, with eye fat running through the centre for maximum flavour and succulence.

Available in 1.5kg, 2kg, 3kg and 4kg joints.

If you prefer something a little leaner, try our Rolled Sirloin. For the ultimate showpiece, see our Fore Rib on The Bone 

Portion Guide (generous servings)

• 1.5kg joint – serves 4–5 people

• 2kg joint – serves 6–8 people

• 3kg joint – serves 9–12 people

• 4kg joint – serves 12–16 people

Cooking Guide

• Remove from the fridge 30–40 minutes before cooking.

• Preheat oven to 200°C (180°C fan).

• Brown in a hot pan for 3–4 minutes to seal.

• Roast at 190°C (170°C fan) for the following times:

  • Rare: 20 minutes per 500g

  • Medium: 25 minutes per 500g

  • Well done: 30 minutes per 500g

• Internal temperature before resting:

  • Rare: 45–47°C

  • Medium Rare: 50–52°C

  • Medium: 55–57°C

  • Well done: 65°C+

• Rest for at least 20 minutes before carving.