Additional Information
Pack Size: One rack per pack
Pack Weight: 1.6–1.9kg
Cooking Suggestions: Ideal for BBQ smoking, oven roasting, or grilling
Histamine: Low histamine, produced, packed, and frozen within 24–48 hours
Delivery: Home delivery or collection available
Shipped Frozen: Vacuum sealed in recyclable, freezer-friendly packaging
Wholesale: Available per kilo or by the box for local or national delivery
Roast Rib of Beef with Garlic, Thyme & Red Wine Gravy
Ingredients (serves 6–8)
• One whole rib of beef, bone-in (two to three ribs)
• One tablespoon olive oil
• Three cloves garlic, crushed
• One tablespoon fresh thyme leaves
• One tablespoon fresh rosemary, chopped
• Two teaspoons sea salt
• One teaspoon cracked black pepper
• Two hundred and fifty millilitres red wine
• Three hundred millilitres beef stock
Method
Preheat the oven to two hundred degrees. Mix olive oil, garlic, thyme, rosemary, salt, and pepper, then rub all over the rib of beef. Place the beef on a rack in a roasting tray, bone side down.
Roast for twenty minutes, then reduce the oven to one hundred and sixty degrees. Continue cooking for about one hour and fifteen minutes for medium rare, or longer if preferred.
Remove from the oven, cover loosely with foil, and rest for at least twenty minutes.
Place the roasting tray on the hob, add red wine, and scrape up the browned bits. Pour in beef stock and simmer until glossy and slightly thickened.
Slice the beef and serve with the red wine gravy.
