This O'Connor Beef standing rib roast is an absolute showstopper. Meticulously hand-trimmed by our skilled master butchers, it boasts exquisite marbling and delivers a rich, beefy finish on the palate.
1 - 1.2kg Feeds 2-3 people
1.9 - 2.2kg Feeds 4-6 people
2.9 - 3.2kg Feeds 8-10 people
INGREDIENTS:
- Standing rib roast
- 150ml olive oil
- Salt
PREPARATION:
Remove the meat from the fridge for 1-2 hours prior to cooking. For beef, roast for 30 minutes at 220°C to form a golden crust. Reduce the oven temperature to 170°C.
As a guide (ovens will perform differently):
Rare: 10 minutes per 500g
Medium-rare: 15 minutes per 500g
Medium: 16 minutes per 500g
Medium-well: 17 minutes per 500g
Well done: 20 minutes per 500g
*Always rest your meat for at least 15 minutes before carving.
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 at two critical points, when the meat has been removed from the oven and after the recommended resting time.
| Rare | Med Rare | Medium | Med Well | Well Done | |
| Pull Temp | 50-55°C | 55-60°C | 60-65°C | 65-70 °C | 70 °C |
| Final Temp | 60 °C | 60-65 °C | 65-70 °C | 70 °C | 75°C + |
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 desired slices. Season with salt and pepper.
Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.