Scotch Wing Rib of Beef with Red Wine & Truffle Jus (2.44kg)
Succulent Scotch Wing Rib of Beef with a delicious Red Wine & Truffle Jus.~
The perfect centrepiece for a luxury festive gathering.
PREORDER NOW - DELIVERY FROM 20TH DECEMBER
All our Christmas Selection will be delivered starting from 20th Dec. We guarantee the meat's freshness till Boxing Day. 2-Day delivery postcodes (Highlands) may have a shorter life depending on the dispatch date
Scotch Beef (90%), Red Wine, Beef and Truffle Jus (10%), Red Wine (contains Sulphites) · Beef Stock (Water · Beef Bones · Tomato Purée · Onions · Beef · Carrots · Yeast Extract · Salt) · Onions · Unsalted Butter (Milk) · Tomato Purée · Cornflour · Brown Sugar · Sugar · Black Truffles · Roasted Garlic Purée · Salt · Dried Porcini Mushrooms · Caramelised Sugar Syrup · Sunflower Oil · Thyme · Flavouring · Concentrated Redcurrant Juice · Ground Black Pepper · Ground Bay Leaves.
Typical values per 100g;
Energy 500kJ, 120 kcal
of which Saturates 3.0g
of which Sugars 3.7g
Storage & Freezing
Storage: Keep refrigerated below 5°C at the bottom of the fridge. Once opened, use immediately.
Freezing: For best results, freeze on day of delivery or before the use by date shown on the front of the pack. Use within three months of freezing. Defrost in a refrigerator ideally in the original packaging. Defrost thoroughly before use.
Warnings: This product is raw and must be cooked. Handling raw meat safely: Wash hands and dry thoroughly before and after handling raw meat, and after disposing of packaging. Use separate chopping boards and utensils for raw meat. Always cover meat and store at the bottom of the fridge.
Remove all packaging and place sauce sachets to one side for later use. Allow product to stand at room temperature for 30 mins before cooking. Preheat oven electric 200°C, Fan 180°C, Gas 6. Oil and season surface of meat and sea all over in a hot frying pan, before transferring to a roasting tray and placing in the oven.
Alternatively, sear in oven at 220°C for 10 min then reduce temperature to 200°C / 180°C Fan / Gas Mark 6 to continue cooking.
Rare: 18 minutes per 500g
Medium: 23 minutes per 500g
Well done: 33 minutes per 500g
Remove from oven, cover with foil and allow to rest for 30 minutes before carving.
Place contents of sachet into saucepan with 4 tablespoons of the juices and cook for 2 minutes. Serve with the carved beef.