Father's Day Weekend Box - Delivered 17, 18 & 19 June ONLY
Whether your father’s the ultimate foodie or just enjoys a superb steak, say Thanks Dad with a top-notch Prime Rib and St. John's Claret. Have him don the Ginger Pig apron while he shows everyone how it’s done.
Order in for a weekend together or send to Dad as a surprise.
This box serves up to 4.
See below for MORE DETAILS on contents & ALLERGENS
Please note: this box is only available for delivery on Thursday 17, Friday 18 and Saturday 19 June.
Please do not order for any other weekend as we will not be able to deliver.
Each box serves up to 4
1 x 1.1 kg Prime Rib
That's a dictionary-thick ribeye steak on the bone, with a soft nugget of creamy white fat that bastes the meat as it cooks.
Dry aged for a minimum of 28 days, succulent, tender and full of flavour.
1 x Beef Rub from the Ginger Pig Larder
To use as you would salt and pepper, sprinkle sparingly and rub
2 x Homemade Ginger Pig Mixed Butters
To season your steak once cooked
1 x Bottle of St. John Claret
To enjoy with dinner
1 x Ginger Pig Apron
To show who's in charge
ST. JOHN CLARET - Supple – Fine – Dark Fruits - Graphite
Purple hue with blueberry and dark fruits. This is a supple wine with fine powdery tannins, good concentration and length. It maintains St. John's house style with fresh acidity and some spice which makes it very drinkable with or without food.
TYPE: Red | PRODUCER: St. JOHN Label | REGION: Bordeaux
GRAPE VARIETY: Merlot 73%, Cabernet Sauvignon 23%, Cabernet Franc 3% | ABV: 13.5% | VOLUME: 75cl
Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.
Make sure you season just before you put the steak into the pan, otherwise you will start to draw out moisture, creating a wet surface and making it harder to get a decent crust. Beef prime rib rewards slow, patient cooking after an initial hot sear. Remember to season boldly and roast at around 180°C for 15 minutes per 450g for a perfect rare prime rib.
If you want to be absolutely sure about how ‘done’ your steak is, insert a meat thermometer into the centre of the steak: it should read approximately 52°C for rare, 55°C for medium rare and 58°C for medium.
Although we prefer meat wrapped in butcher's paper, we decided to vacuum pack our deliveries in order to help prolong shelf life and reduce leakages in transit. Refrigerate as soon as your order arrives. Please see the labels for use by dates.