- info@elainesfarms.co.nz
- NZ Wide
$47.00
A tender premium cut consisting of 6-8 ribs, frenched (fat cap removed) for elegant presentation. Sear for 2-3 minutes then roast for 20-25 minutes then rest for ten minutes before serving. Two racks generally weigh 800-900 grams (400g each) suitable for serving four people.
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A full flavour fatty cut of rib and belly. Requires long slow cooking to create succulent rich dark full flavour meat. Generally 6-10 slices per kilogram serving 4 people.
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