Nothing says “I will outdo your lame Christmas efforts” quite like a big ol’, grass-fed rib roast. We’ve chined it (which is butcher talk for removing the spine), which makes it easy to carve into individual steaks, if you want to go that route. You could also just take the whole thing off the bone once it’s cooked and cut it into slices. It’s your party guys. These beauties have been dry-aged for a minimum of 30 days which will mean tender, juicy, seriously tasty meat.
Roast at 160 degrees Celsius for 15 - 20 minutes per 500g. (So a 2kg rib roast would need an hour). Once that’s done, crank the heat to 220 degrees Celsius and cook for another 15 - 20 minutes to get some colour on the fat. If using a meat thermometer (recommended), aim for internal temperature of between 50C - 55C. Rest the meat for 30 minutes in a warm place.
This is a good one to do on a Weber too guys, if that’s your vibe. Get it over medium coals and cook with indirect heat, following the above instructions.
Price & Portioning
R268/kg (Average size 2.5-3kgs)