Beef Standing Rib Roast Black Angus Marble Score 2+
This Black Angus Standing Beef Rib Roast is a showstopper. Our Rib Roast is hand trimmed by master butchers and is aged for a minimum of 28 days for a rich, savory, and earthy flavour. The bone-in feature adds delicious complexity and juiciness.
1.0kg feeds 2- 3 people
2.2kg feeds 4- 6 people
3.5kg feeds 8 - 10 people
5.6kg feeds 14 - 16 people
The Preparation
Follow these simple steps:
Remove it from its packaging, pat dry with paper towel and allow to come to room temperature.
Liberally season all sides of the steak with salt just before you cook it.
Doneness
Whatever you do, do not risk it by guessing the doneness of your Standing Rib Roast. Use a meat thermometer to check the internal temperature. Below is a guide for internal temperatures for when they should be pulled off the grill and their final rested temperature.
| Rare | Med Rare | Medium | Med Well | Well Done | |
| Pull Temp | 50-55oC | 55-60oC | 60-65oC | 65-70 oC | 70 oC |
| Final Temp | 60 oC | 60-65 oC | 65-70 oC | 70 oC | 75oC+ |
Serving
Hold the bone with one hand and slice along its length to remove the meat from the bone. Then slice the meat across the grain into thick slices. Season with salt and pepper.
Your product has been vacuum sealed and can be safely stored refrigerated.
