STANDING RIB

THE TEXTURE AND FLAVOUR OF A STANDING BEEF RIB ROAST IS SIMPLY UNBEATABLE. IF YOU CAN’T FIND IT IN STORE, ASK YOUR BUTCHER. IT’S VISUALLY IMPRESSIVE WITH ITS PROTRUDING BONES MAKING IT A KNOCKOUT DISH TO SERVE WHEN YOU’RE ENTERTAINING – AND EASY TO PREPARE.

THE CUT

A standing rib roast is a tender cut with a fine grain. A large impressive cut of meat on the rib ideal for dry heat cooking. It is essentially a scotch fillet with the bone left on.
 

HOW TO COOK

Standing rib is generally a fast roast cut at 200°C, however it can also be slow roasted at 160°C. Remove beef from refrigerator about 30 minutes before cooking. Pat the beef dry with a paper towel, coat with a little oil and season with salt and pepper. Heat a large frying pan over a high heat and when the pan is very hot, sear the meat until browned all over. Transfer to a roasting dish (bone side down) and roast in the oven for 15 minutes. After 15 minutes, reduce the oven temperature to 160°C and continue to cook for 20 minutes per 500g for medium (or 15 minutes per 500g for rare). Remove from the oven, cover loosely with foil and rest for 20-30 minutes before carving across the grain.

NUTRIENT COMPOSITION

SCOTCH FILLET, RAW, LEAN (per 100g)

Energy (kJ)	649
Energy (kcal)	154
Protein (g)	19.8
Total Fat (g)	8.5
Saturated Fat (g)	3.7
Polyunsaturated Fat (g)	0.2
Omega 3 (g)	0.112
Monounsaturated Fat (g)	3.0
Cholesterol (mg)	59.2
Sodium (mg)	45
Iron (mg)	2.1
Zinc (mg)	3.7
Vitamin B12 (ug)	1.5
Vitamin D3 (ug)	0.19
25-OH Vitamin D3 (ug)	0.132
Selenium (ug)	4.7

_{Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.}   

• EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)
• EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults) 
• EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults)  
• SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
• LOW SODIUM (contains less than 120mg/100g)