We got so excited about our black garlic ribs of beef last year that we put some in the sous-vide machine, and the result was exceptional. The black garlic and thyme melt through every inch of the beef, creating a true showstopper. This joint is sous vide until perfectly pink, so a hot sear and very quick roast will bring it up to temperature and give you perfect results every time.

This product has been sous-vide already by our Somerset chefs, to make it even easier and faster for you to cook at home. Sous vide is a process where a product is vacuum packed and submerged in a temperature controlled water bath until it reaches the desired level of cooking – this could be perfectly pink, just-cooked ready to finish, or ready to shred apart. These products all take less than 30 minutes for you to finish at home either in a pan or a hot oven.

Beef (94.2%), Black Garlic (2.48%) (Garlic, Water), Butter (MILK), Thyme, Salt, Roasted Garlic, Black Pepper.

For allergens see ingredients in BOLD.

Produced on a site which also handles: SULPHITES, SOYA & WHEAT.

1. Remove the joint from the fridge at least two hours before cooking, remove from its packaging and leave to rest on a wire rack over a plate – you’ll want the fat and juices later. Discard packaging after you’ve emptied the contents onto your tray.
2. Preheat the oven to 220°C (fan 200°C).
3. Employ the 5-4-3-2 method to sear the beef: 5 minutes on one side, 4 minutes on the other, 3 minutes back on the first side, 2 minutes around the edges.
4. After this, place the beef onto an ovenproof tray, tip your juices and fat over the top and pop in the oven to cook for 8 minutes.
5. Rest for 5 minutes, slice thin at an angle against the grain, season throughout with your best salt and serve.