Rib or Sirloin of Beef on the Bone
It is very difficult to advise how much the joint will weigh and how many it will feed as it depends on the size and breed of the animal. Our South Devon cattle are generally large so a 2 bone Rib joint from our South Devon will feed more than a 2 bone joint from a smaller breed such as an Angus or Dexter. Below is a rough guide, but when ordering let us know how many you wish to feed.
1 Bone Joint serves 2-3 people
2 Bone joint serves 4-8 people
3 bone joint serves 8-12 people
4 bone joint serves 12-20 people
Fore rib/Sirloin on the bone
Allow the meat to come to room temperature; this will result in a more even cooking. Massage the joint with a little olive oil and season with salt and freshly ground black pepper. Place in a roasting tin and cook for 30mins in a hot oven, 220c/gas mark 7. Reduce the heat to 160c/gas mark 3 and cook for the following times.
(Jo's hint- Be aware that a single Rib bone joint has a large surface area but doesn't have much depth, so will cook quicker than a boned and rolled joint.)
Rare – 10 mins per 500g
Medium - 13 mins per 500g
Well done – 19 mins per 500g
Allow to rest in a warm place for at least 30mins before serving.