Grass-fed Beef Standing Rib Roast (1kg)

The Grand Standing Rib Roast

The crown jewel of traditional roasting and the ultimate centerpiece. Often called the "King of Roasts," the Standing Rib is essentially a Scotch Fillet kept on the bone for a dramatic presentation and maximum flavor. Sourced from the finest Australian beef, the bones act as a natural heat conductor, ensuring the meat cooks evenly while infusing it with a deep, buttery richness. It is the gold standard for holiday feasts and milestone celebrations.

The Butcher’s Tip: The Low-Temperature Method

For a perfectly even, edge-to-edge pink finish, we recommend a "Low and Slow" start. Roast at 120°C until the internal temperature reaches 48°C. Remove it from the oven and crank the heat to 230°C, then pop it back in for 5–10 minutesjust to develop a salty, dark-brown crust.

The most important step: A roast of this size carries significant residual heat. Rest it for 20 to 30 minutes before carving. This is the difference between a dry roast and one that is incredibly succulent; it also makes the meat much easier to slice away from the bone.

This product is sold each with a minimum weight of 1kg each.