One of most desirable of all beef roasts. A great choice for special occasions, these well-aged, well-marbled roasts are impressive in presentation and a delight on the palate.
Rib eye is essentially scotch fillet on the bone, it is taken from the back of the animal towards the neck. Unlike the porterhouse it has the fat running through the middle of the meat not the outside. This gives the meat exquisite flavour, makes it incredibly tender and stops it from drying out when cooking.
If you have a meat thermometer, use the following temperatures as a guide:
Medium rare – Remove at 47°C
Medium – Remove at 52°C
Medium well – Remove at 56°C
Well done – Remove at 60°C
Hagen’s ribeye roast never fails to be excellent quality. I slow roast it wrapped in foil, then do a reverse sear in a hot pain. Tender and incredibly flavourful.
| Quality |
Rated 5 out of 5
|
|---|---|
| Taste |
Rated 5 out of 5
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