Rib Roast

Rib Roast

So it is the ribeye, we’ve taken the ribeye off the bone in a piece, we’ve trimmed the cap out, and we’ve wrapped the cap back around it.

So when you roast it, you get that lovely fat, the fat is literally going into the meat itself, the juices from the fat.

And that’s what makes this the best roast you can get. 

Generally for cooking it is 20 minutes per pound, 20 minutes over. But thinking about it now, that is years ago when everyone wanted beef well done. 

Now everybody’s doing it rare and everything else so I would 15 minutes a pound, which will transfer to 25 mins a kilo.