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Rib in bone
Bone-in fore rib — the showstopper roasting joint.
£26.50 per kg
Roasting on the bone protects the meat, keeps it moist, and adds a depth of flavour you simply do not get from a boneless joint. The fat cap bastes it as it cooks and crisps to a deep brown crust. Get it out of the fridge well before it goes in, roast it hot to start and moderate to finish, and rest it for at least twenty minutes. Yorkshire puddings compulsory.
20 min at 220°C, then 160°C for 15 min per 500g for medium rare. Fat cap up. Rest 25–30 min under foil — non-negotiable on a joint this size.
1-Rib Roast: Serves 2 people.
2-Rib Roast: Serves 4-5 people.
3-Rib Roast: Serves 6-7 people.
4-Rib Roast: Serves 8-10 people.