Roast Rib of Scotch Beef

Cook’s Tips: The best flavour, texture and quality comes from native breeds that have been well fed and show a good marbling and covering of fat. Quality also depends on butchering; ie the meat should be hung long enough to develop a mature flavour. Well-hung meat is dark red and ‘sits up’ well with no wetness on the surface. A pinkish-wet piece of meat can shrink to almost half its size in cooking.