Grass Fed Beef T-bone or Florentine (Approx. 600 gr.) The rib roast will be

The rib roast will be ready cooked to medium rare when the internal temperature is 54 celsius

until the fat is browned

Remember to let it rest a good 5min before eating

Add a can of diced tomatoes and a generous helping of red wine

Dry the duck skin and season with salt

Grass Fed Beef T-bone or Florentine (Approx. 600 gr.) The rib roast will beT bones are Italys favorite cut of Beef. In the north of Italy they are called Florentines and are cooked on a grill or an open fire. This steak is a combination of porterhouse and eye fillet. It has the best of flavour and tenderness in one cut from the cattle. It is a generous steak and easily shared between two hungry meat lovers. Cooking instructions This steak is traditionally served rare but can be enjoyed medium rare as well. Roast it on the