Beef

For slow roasting method, season and sear the rib roast on both sides for a few minutes, then slow oven cook at 100 degrees celcius for 5 - 6 hours for 'fall off the bone' tender meat. If wanting a perfect medium rare beef use a meat thermometer, cook until the temperature inside reaches 64 degree celcius. Cut into portion steaks, barbeque for 4 to 5 minutes each side and rest for 10 minutes before serving. Delicious!

Savannah
Standing rib roast

Standing rib roast

Introducing the ultimate delight in roast beef! This standing rib roast (or prime rib as it's known) is essentially the scotch fillet of beef with the bones still in tact. A wonderfully succulent cut of beef, made even more tasty with depth of flavour because of the bone still in. This 3-4 bone cut looks impressive and is sure to please. It can either be roasted slowly as a whole cut, or cut into portion steaks for the barbeque.

$79.95
$74.95  1.9-2.3kg
 
This price includes GST
Excludes delivery
Guide to Meat

The best cooking technique for Eye Fillet Steak

Choose either AngusPure or Wakanui Blue eye fillet. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak, but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking, rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect and the secret to a delicious steak, it also ensures a consistent cook through, and ultimate tenderness.
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