Rolled Rib Eye

Rolled Rib Eye

Roasting joint

This most versatile cut from the shoulder has heavy marbling and extra fat content making it the perfect choice for a slow roasted intensely flavoursome joint.

1.5kg +£38.25
3kg +£76.50

£0.00

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Rolled Rib Eye

Cooking tips

Rolled Rib Eye

To cook to medium rare

1. Make sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).

2. Pre-heat oven to 180 oC.

3. Season well with East London Steak Co rub.

4. Get a pan smoking hot.

5. Sear in hot pan until coloured all over. (2-3 mins approx).

6. Place on oven tray in pre-heated oven for:

1.5kg joint: 1 hour 20 minutes 3kg joint: 2 hours 40 minutes

7. Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 mins before serving.

PLEASE NOTE: To cook the perfect roast, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC

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