Serves: 6
1½ kg standing beef rib roast 1 litre beef stock ½ cup red wine or port 1 tbsp olive oil 300 g mixed mushrooms 30 g chilled butter roast potatoes and mixed salad leaves to serve
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result
Note: Not all images displayed on this page utilise Cape Grim Beef.
Just a little note to say thank you so much for all of the hard work and love you put into your products!!! Our family love, love, love Cape Grim Beef... Eaten in our home with both fork and little fingers! Thanks again and keep up the great work :)