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The cooking methods for Top Rib Roast involve applying a high amount of heat for a short period of time in order to produce a flavorful brown crust on the exterior, then roasting at a lower temperature to get the internal temperature up to the desired doneness. The meat of a Top Rib Roast is tender and juicy. The generous cap of fat helps to create a rich piece of meat that is full of flavor.
Remove the joint from the fridge 1 hour before cooking which stops the roast going from an intense cold to intense heat. Rub it down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. It is recommended to sear the joint on the pan first creating a "basket" of crust to seal all those lovely juices and served with tasty gravy made from pan drippings.
Cooking tip:
Add a little beef stock and red wine when you are deglazing the tray, followed by a blob of butter to make the most gorgeous gravy.
Nutrition
Nutritional Facts
Calories (kcal)
313
Fat (g)
28
Saturates (g)
12
Salt (g)
0
Protein (g)
16
Allergens
100% Beef.
Storage Instructions
Your meat will arrive frozen, see pack for shelf life, each cut of meat is labelled with a use by date.
When your meat arrives simply pop it into your freezer.
When you have selected what meat you would like to eat for the day, thaw items by leaving them on the bottom shelf in your fridge on a plate covered overnight before cooking. Once thawed leave to stand for 20 minutes at room temperature before cooking.
Remember once thawed use within 2 days.
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