Dorchester Rib of Beef
Trussed between each bone and served as a magnificent 5 bone rib of beef, the Dorchester Rib is the epitome of fine cuisine. Chef’s Tip: reverse sear by cooking in a low oven, roughly 85°C until the joint reaches an internal temperature of 52°C, allow to rest, then place into a 220°C hot oven and roast for a further 30 minutes to develop a super savoury crust, as the resting juices stick to the outside and crisp.
Pack size: 3 or 5 bones
Trussed between each bone and served as a magnificent 5 bone rib of beef, the Dorchester Rib is the epitome of fine cuisine. Chef’s Tip: reverse sear by cooking in a low oven, roughly 85°C until the joint reaches an internal temperature of 52°C, allow to rest, then place into a 220°C hot oven and roast for a further 30 minutes to develop a super savoury crust, as the resting juices stick to the outside and crisp.
Pack size: 3 or 5 bones
Trussed between each bone and served as a magnificent 5 bone rib of beef, the Dorchester Rib is the epitome of fine cuisine. Chef’s Tip: reverse sear by cooking in a low oven, roughly 85°C until the joint reaches an internal temperature of 52°C, allow to rest, then place into a 220°C hot oven and roast for a further 30 minutes to develop a super savoury crust, as the resting juices stick to the outside and crisp.
Pack size: 3 or 5 bones