Stanbroke Augustus - Australian - Black Angus Ribeye Roast (Boneless). MB2 Grain-Fed 100 Days.

Price: ฿1,370 per kg

What it is — and what it's famous for

Ribeye Roast (Boneless) is famous as a centrepiece roast — cooked whole, rested well and carved at the table, it gives tender slices and deep roasted flavour.

Flavour & texture

Rich, roasted and juicy, with a dark savoury crust over a pink, tender centre. Whole-muscle roasting keeps the interior moist, while a long rest lets the juices return through every slice.

How to cook

• Best methods: roast, or reverse-sear (low oven then hot sear).
• Salt well, ideally an hour ahead. Roast at 160-180°C, or reverse-sear at 120°C until near target, then sear hard in a pan or over high grill heat until deeply browned on all sides.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Medium: pull 54-56°C (final about 60°C). Use a thermometer in the thickest part.
• Rest & thaw: Rest 15-30 minutes depending on size before carving against the grain. Thaw 24-48 hours in the fridge for whole pieces and pat completely dry.

Serving & pairs with

Allow 250-350g raw per person. Serve carved with roast potatoes, green vegetables, horseradish, jus or chimichurri for a proper Bangkok roast at home.

Product details

• Brand / origin: Stanbroke Augustus, Australian
• Feed / grade: MB2, Grain-Fed
• Pack: 1pc x 1kg (±50g) ฿1,370 · 1pc x 2kg (±100g) ฿2,740 · 1pc x 3kg (±150g) ฿4,110