Order your whole or half rib HERE , it can be delivered to your home or office free of charge, the beef will be marinated and tied ready to put in your oven. Follow these simple cooking instruction to get the perfect Rib Roast.
Remove the Roast from the refrigerator at least 2 hours before planning to start cooking it, this allows the meat to warm up to room temperature which gives better cooking conditions when we start to roast the beef
The beef is already seasoned with the dry rub
Place the beef in pre-heated and very hot oven (220 celsius and allow to brown for around 10 minutes
Reduce the heat to 160 and slow roast for approximately 1 hours for the 1.5 kg piece and 1 hour 20 minutes for the 2kg piece.
It is better and more accurate to use a meat thermometer, you should remove the beef from the oven once the roast reaches a core temperature of 45 celsius (if you do not have a meat thermometer you can use a metal skewer placed into the center of the beef for a few seconds then placed against your bottom lip, it should register as ‘warm’ not ‘hot’
Remove from the oven and allow to rest on a resting rack for at least 30 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 55 degrees for a perfect medium-rare prime rib.
Having home-cooked food is always a good idea to celebrate with your loved one in this month of love. Here's the chance to grab a whole slab of succulent dry-aged beef, scrumptious seafood or even a premium dinner set at a bargain price! Exclusively on The Butchers Club Online Store! Apply the coupon code "SWEET2019" at checkout and save 30% off your order, applicable to all products. Limited offer is valid until 28 Feb 2019. Cannot be used in conjunction with other offers. A minimum amount of $500 must be spent in one order to apply the coupon code.
Copy the code and start saving online today!
We are sorry to announce that The Secret Kitchen in Wong Chuk Hang is temporarily shut down. In consideration of premises selection, the venue is closed from the end of December 2018 until a better venue is found. Thank you for your support and hope to see you all again in the near future!