Top Rib Roast

€10.98 per kg
The Top Rib is a joint of beef from the shoulder that makes a good roasting joint full of beefy flavours. As a working muscle the meat is fairly lean and should be roasted gently to get the best taste. It is very versatile, makes a very good pot roast and can be braised. It is also known as the House Keepers Cut.

Remove the joint from the fridge 1 hour minutes before cooking (stops the roast going from an intense cold to intense heat) rub it down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. It is recommended to sear the joint on the pan first. creating a "basket" of crust to seal all those lovely juices and served with tasty gravy made from pan drippings.

Cooking tip: Add a little beef stock and wine when you are deglazing the tray, followed by a blob of butter to make the most gorgeous gravy.

As with every joint, leave it resting once cooked to allow all the wonderful juices to redistribute back into the joint.