Our grass fed, aged Aberdeen Angus ribs of beef are on Special this week, reduced from £20 to £15.99/kg. There is excellent marbling to ensure a succulent, tender and delicious Sunday Roast. You could take advantage of the price and order your ribs this week and freeze them down for Christmas or a special meal.
If you like your beef aged, ask our butcher and he will put your beef aside and age it on the bone for as long as you like. This process tenderizes the meat, while moisture evaporates so that the flavour intensifies. Simply come into the shop, choose which ribs you would like and ask Lee or Ray how long you would like them to dry age them. If you then want to freeze it down, we can vac pac it for you.
The ribs can also be prepared as you like them, with full bone on, or french trimmed for the showcase. (you can ask to keep the bones for stock).
Once you have your ribs of beef sorted out, all you need to think of is Yorkshire pudding, with the secret being to use duck eggs as the thicker egg whites hold more air and allow for a crisp and golden finish to complement your beef.
Here’s a simple recipe for Yorkshire pudding.
- 3 Duck Eggs
- 200g plain flour
- 300ml semi-skimmed milk
- 5 tablespoons of vegetable or sunflower oil
- A generous pinch of salt and pepper for seasoning
- Pre-heat the oven to 220°C.
- Sieve the flour into a bowl and add a pinch of seasoning.
- Stir in the Duck Eggs one at a time.
- Whisk the milk in gradually, and whisk in a figure of 8 to ensure that you are getting lots of air into the mixture.
- When you have finished adding all the milk and have a smooth batter, leave to sit for 10 minutes.
- Pour the oil evenly into a deep, 12-hole cupcake tray and put in the oven to heat for around 5 minutes, or until sizzling.
- gently pour the batter evenly into the tin and put in the oven for 25-30 minutes, or until beautifully risen and golden brown.