Boneless Rib of Beef (equivalent to 2 ribs)

Locally produced boneless rib of beef, marbled with fat makes this joint succulent as well as tender, with no bones to carve around it’s very easy to serve.

this joint will serve 8 – 10 people

and here is how to cook it;

Points to remember

• Tip

  Resting meat

  Resting meat will make it more tender and juicy as it allows the juices to reabsorb evenly through it after cooking. Put your joint on a warm plate and cover it loosely with foil. Set aside for  30 minutes before carving it.