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Black Garlic & Thyme Rib Roast (1.5kg)
This delicious beef centrepiece is infused with savoury black garlic and aromatic thyme, offering a flavourful twist on the classic rib roast. As it cooks the garlic caramelises and flavours the beef, creating a wonderful depth of flavour. This premium cut of beef is carefully selected for its marbling and tenderness, ensuring a juicy, succulent roast every time.
Serves 3-4
Product Weight:
1.5kg
2.5kg
3.5kg
Black Garlic & Thyme Rib Roast (1.5kg)
This delicious beef centrepiece is infused with savoury black garlic and aromatic thyme, offering a flavourful twist on the classic rib roast. As it cooks the garlic caramelises and flavours the beef, creating a wonderful depth of flavour. This premium cut of beef is carefully selected for its marbling and tenderness, ensuring a juicy, succulent roast every time.
At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed a natural diet.
Beef (98.6%), Black Garlic (1%), Thyme (0.4%).
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 1052kJ |
| 253kcal | |
| Fat | 19.8g |
| of which saturates | 7.5g |
| Carbohydrates | <0.1g |
| of which sugars | <0.1g |
| Protein | 18.8g |
| Salt | 0.15g |
Bring it to room temperature: Take the beef out of the fridge at least an hour before roasting to allow it to come to room temperature. For big joints we recommend bringing to temperature for several hours. This helps for even cooking.
Season generously: Season the beef generously with salt and pepper. You can also add other herbs and spices to your liking. When cooking beef with herbs, focus on ‘hard herbs’ that don’t burn: rosemary, thyme, sage, oregano, bay leaves.
Resting period: Once the beef is cooked to your desired level of doneness, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat. The longer you rest it the better, up to about 45 minutes. Don’t worry it won’t go cold in a warm kitchen.
COOKING:
Cooking times may vary depending on your oven.
1. Remove the rib roast from the refrigerator and let it come to room temperature for 1 hour.
2. Preheat the oven to 200°C fan / 220°C / gas mark 7.
3. Place the roast bone-side down on a rack in a roasting tin.
4. Roast at 200°C fan / 220°C / gas mark 7 for 20 minutes to develop a golden crust.
5. Reduce the oven temperature to 140°C fan / 160°C / gas mark 3 and continue roasting for:
Medium-Rare: 40 minutes per kg
Medium: 45 minutes per kg
Well Done: 50 minutes per kg
6. Aim for a core temperature of:
Medium-Rare: 53–55°C
Medium: 58–60°C
Well Done: 65°C+
7. Once cooked, remove from the oven, cover loosely with foil, and rest for 20–30 minutes to retain juices and tenderness.
8. Carve against the grain, between the bones, and serve with your favourite sides.