A visually stunning centrepiece The Christmas Beef Rib. A special alternative to turkey for Christmas Dinner and not just any beef rib, but a grass fed, dry hung beef rib from our Dexter Cattle.

Lets go through step by step the method, serving suggestions and the small amount of ingredients needed to create this stunning tender cut of beef.

Ingredients

• Rib of Beef
• Sea Salt
• Bunch thyme
• Bulb garlic

Method

1. Remove your joint from the packaging, pat dry and bring to room temperature.
2. Preheat your oven to 160 degrees
3. Choose a flameproof roasting tray and set over a medium heat
4. Season the rib with a generous amount of good quality seas salt then sear the joint all over starting on the fat side which will render, releasing beautiful fat to sear and baste the meat.
5. Place the beef fat side down on the tray, add some thyme and a split bulb of garlic then place in the centre of the oven and roast for 15 minutes plus 12 minutes per 500g reaching a core temperature of 52 degrees before resting for a medium rare joint.
6. Remember to baste the joint a few times as it roasts.
7. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
8. Rest for a minimum of 30 minutes before carving.

Serving Suggestions

Traditional roast potatoes, seasonal greens, Yorkshire puddings and horseradish sauce and lashings of gravy!

Enjoy x