32 Days Dry Aged French Trimmed Grass Fed Rib of Beef

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French Trimmed Rib of Beef

This sensational dry aged grass fed prime rib of beef has been carefully French trimmed by our Artisan Butcher and left on the bone for a deep rich flavour with a creamy  layer of fat giving y an amazing taste and a magnificent centrepiece of roast beef. Dry aging  for 32 days gives a very rich intense mature flavour. Easy to carve and easy for the cook to prepare for that traditional Sunday lunch treat. Sizes 1Kg 2Kg 3Kg

Please see our other cuts of beef available to buy online if this is not what you were looking for.

Nutritional Information
Per 100gm
Energy (kj) 120
Energy (kcal) 290
Fat 25.1g
Fat (of which saturates) 10.7g
Carbohydrate 0
Carbohydrate (of which sugars) 0
Fibre <0.1g
Protein 16g
Salt (mg) 0.05g
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Chef's Recipe

Roast Rib of Beef with Caramelised Shallots

Roast Rib of Beef with Caramelised Shallots

Ingredients
1 x 1.8kg/4lb lean rib of beef, French-trimmed and chinned, boneless rib, or topside joint
15-30ml/1-2tbsp olive oil
Grated zest of 2 lemons or limes
4 large sprigs fresh thyme leaves
Salt and freshly milled black pepper
24 shallots, peeled and left whole
300ml/½pint full bodied red wine, Port or sweet sherry
150ml/¼ pint good, hot beef stock, homemade if preferred
15ml/1tbsp plain flour
150ml/¼ pint good, hot beef stock, homemade if preferred
For the Cheesy Yorkshire Puddings
:175g/6oz strong white plain flour
Pinch salt
2 large eggs, beaten
5ml/1tsp fresh thyme leaves
300-400ml/10-14floz milk
50g/2oz mature Cheddar cheese, or similar
30ml/2tbsp sunflower oil or beef dripping

Method
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.


In a small bowl mix together the olive oil, lemon or lime zest and thyme leaves.


Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and season the joint. Sear the surface of the joint with the citrus mix.


Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices.
Prepare the Yorkshire puddings: In a large bowl sift the flour and salt together.

Make a well in the centre of the bowl and whisk in the eggs, thyme and enough milk to form a smooth, thick batter, about the consistency of double cream. Cover and leave the batter to rest in the refrigerator until required.


1hour before the end of the cooking time remove the joint from the oven and add the shallots to the tin with the red wine, Port or sherry. Position the joint on top of the shallots and return to the oven.


When the beef is cooked transfer to a platter, loosely cover with foil and keep warm. Retain the contents of the roasting tin for the gravy.
To cook the Yorkshire puddings: increase the oven temperature to Gas mark 7, 220°C, 425°F, and add the oil or beef dripping evenly in a 12-hole muffin or Yorkshire pudding tin and preheat in the oven for 5 minutes.


Just before using, re-whisk the batter, adding any extra milk to return to the consistency of double cream and pour into a jug. Remove the hot tin from the oven and pour the batter evenly into each hole, sprinkle over the grated cheese, return to the oven and cook for 20-25 minutes, or until golden brown and crisp.


Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 30ml (2tbsp) of any rich, beefy juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, gradually the stock and stir again, scraping the base of the pan to release any sediment.


Add any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.


Serve the beef with roast potatoes, the shallots, Yorkshire puddings and gravy.

Customer Reviews

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A.R.
French trimmed Rib of Beef
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Excellent tasting