Beef Standing Rib Roast Rangers Valley Black Angus Marble Score 2+
WHEN YOU WANT THE BEST, RANGERS VALLEY BEEF NEVER DISAPPOINTS.
This Standing Beef Rib Roast from Rangers Valley is a showstopper. Our Rib Roast is hand trimmed by master butchers and is aged for a minimum of 28 days for a rich, savory, and earthy flavour. The bone-in feature adds delicious complexity and juiciness.
Rangers Valley is situated in the pristine northern tablelands of NSW. This area enjoys a cool climate that suits high quality beef production by providing a stress-free environment for animals all year round.
Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that achieve consistent marbling scores.
The Preparation
Follow these simple steps:
Remove it from its packaging, pat dry with paper towel and allow to come to room temperature.
Liberally season all sides of the steak with salt just before you cook it.
Doneness
Whatever you do, do not risk it by guessing the doneness of your Standing Rib Roast. Use a meat thermometer to check the internal temperature. Below is a guide for internal temperatures for when they should be pulled off the grill and their final rested temperature.
| Rare | Med Rare | Medium | Med Well | Well Done | |
| Pull Temp | 50-55oC | 55-60oC | 60-65oC | 65-70 oC | 70 oC |
| Final Temp | 60 oC | 60-65 oC | 65-70 oC | 70 oC | 75oC+ |
Serving
Hold the bone with one hand and slice along its length to remove the meat from the bone. Then slice the meat across the grain into thick slices. Season with salt and pepper.
Your product has been vacuum sealed and can be safely stored refrigerated.
2.2kg feeds 4- 6 people
3.5kg feeds 8 - 10 people
