Carvery Beef Rib Roast (2 Bone). This Delicious Easy Carve Beef Joint Feeds 4-6 🐂

Information about Beef Rib Roast (2 Bone)

A Roast Beef Dinner is a traditional family favourite meal enjoyed mainly on Sundays. The Beef Rib Roast is traditionally roasted in the oven to create delicious slices of Roast Beef served with thick gravy made with the juices from the meat, roast potatoes, fresh vegetables & horseradish. We have 3 different sizes of Carvery Rib Roast online, the 2 Bone Carvery Rib feeds between 4-6 people for a Sunday roast or a festive dinner. Hand cut by our expert butchers this 2 bone piece is from the whole 5 Bone Carvery Beef Rib is for the more intimate dinner parties that can enjoy generous portions of fresh cut roast beef.

We have made an oven ready 2 Bone Beef Carvery Rib Roast with only the 2 “Finger Bones” in it making it easier to carve at home. Though this is the smaller of our Rib Roasts it is approximately 2.5-3Kg & trimmed to give better value for money with less waste. These Beef Rib Roasts offer the best value for money online, with the awesome flavour of Irish Grass Fed Cattle.

Christmas Dinners are always popular for buying these, or the bigger 3 & 5 bone ones depending on how many guests are coming over. When you buy a Sherwood Carvery Beef Rib, know you are safe in the fact you will have the desired results, please enjoy our select Irish beef.

What is a Carvery Beef Rib Roast?

As the names suggests, this is a Prepared Rib of Beef on the Bone ready to be cooked in the oven.

The Rib Roast is from the Fore Quarter between the Chuck & the Sirloin, it is a bone in piece consisting of the main eye of the meat with the outer layer of meat with the “Fat Cap” covering this. The meat has distinctive marbling with more towards the Chuck end of the eye as this tends to have more intramuscular fat. The texture is finer at the Sirloin end with a more medium coarseness towards the other. The Rib Roast is one of the most flavoursome of all the Beef Cuts, especially as these are cooked on the bone for that extra rich taste.

The eye of the meat is called The RibEye, these are the most popular steaks today, out selling Sirloin, Rump or Fillet in many restaurants.

How do we cut Beef Rib Roast (2 Bone)?

The Beef Rib Roast 2 Bone is cut from the Full Standing 5 Bone Rib of Beef from the shoulder

The expert butchers cut the whole 5 Bone Fore Rib (Standing Rib) from the Fore Quarter & place them on special racks in the fridges for 14-21 days. This breaks down the texture of the meat & softens it, whilst increasing its flavour.

Once aged as a Whole Standing Rib, the next stage is the soft end of the “Scapular” (blade bone) is removed from under one end of the “Rib Cap”, (this is residual when cutting the whole Rib). The Ribs are “Chined” (sawn across) & the backbone is removed. The Beef Rib Roast has the “Paddywack” (large tendon) removed along with any excess fat, to tidy the piece & create less waste. All this preparation gives you a Ribeye with the Rib Cap on & the finger bones attached, AKA The Beef Rib Roast ready for the oven or Barbecue.

The whole piece is then cut into 2 bone & 3 Bone sections to give the 2 different options for buying Carvery Beef Rib Roasts online.

How do we pack your Beef Rib Roast (2 Bone)?

The Rib Roasts are Vacuum Sealed in Recyclable plastic bags 1 per pack.

Once the Rib Roasts are cut, they are immediately placed into Freezer Friendly Recyclable Clear Bags, these are then Vacuum Sealed & labelled with full Farm to Fork Traceability. Once packed the Carvery Beef Ribs are placed into Recyclable Boxes or Reusable Plastic Crates & either sent out fresh direct to wholesale customers or “Blast Frozen” to -25°c. The Blast Freezing or Shock Freezing process gives the meat 24 months shelf life when stored at -18°c.

The packaging keeps the juices locked inside the meat & holds its shape. This also protects the meat from drying out & extends the shelf life because no bacteria can get to the surface of the meat & any natural bacteria have no oxygen to breed. The packaging protects the meat further when handling to place into boxes for online or wholesale orders. The Sealed Bags protect the meat from any “Freezer Burn” when stored in the freezer or any cross contamination from other foodstuffs when in the fridge.

All production plants & slaughterhouses that make any of our meat cuts or products are BRCGS / IFS approved . All refrigerated air is filtered in the production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our meats.

Using stronger & thinner recyclable Plastic Pouches to pack our meats, reduces our “Carbon Footprint”, we use 30% less plastic than previous packaging. We always ask you to Recycle all your packaging when you receive an order from us. The customer is the most important link in the recycling process, we hope to work towards a Greener Future.

Please see this link on How to recycle plastic. We all need to do our best for a Greener future #swf_recycle♻ 

Is the Beef Rib Roast good value for money?

The Beef Rib Roasts prepared & oven ready are excellent value because of the price & very little waste trimmings.

As the expert butchers have done all the preparation needed to make this “A Ready To Cook Roast” & only left the 2 Finger Bones for flavour, the weight after cooking & removing the 2 Bones is much closer to the purchase weight. The Rib Roasts are prepared as a Wholesale Meat Cut in large production rooms designed to produce large volumes of meats at a lower cost price. The Renewable Energy Sources combined with lower raw material & packaging costs with highly efficient butchers & machinery, enable us to offer our Beef Rib Roasts to our Online & Wholesale customers at a better price.

The money you save shopping online, can be spent on a full-bodied dry Cabernet Sauvignon or another excellent choice of Red wine to go with your Rib Roast.

See how Sherwood Foods offers More Meat For Your Money….. #moremeatfym

Provenance of our Beef.

We source all our Irish Grass Fed Beef from farms local to production in Northern & Southern Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.

Our Irish Grass Fed Beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.

The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.

The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.

Is Beef Rib Roast nutritious?

The Rib Roasts are a great source of nutrition as Beef is a Red Meat full of essential Vitamins & Minerals.

The Beef Carvery Ribs are great for the “Keto Diet” because it has the outer Fat Cap with intramuscular fat & plenty of thick juicy steak in the middle. Beef is a great source of Protein & is necessary for continued muscle growth & sustainability. To create lower fat meals from the carvery Beef Ribs, you need only to trim the fat off after cooking for leaner slices.

How to prepare & cook a Carvery Beef Rib Roast

The Beef Rib Roast as the name suggests is oven roasted as a sharing piece of meat.

The Rib Roast is prepared by expert butchers to be 99% oven ready, little preparation is needed to cook this Grass Fed Beef Joint. The main important point to remember is to bring the meat out of the fridge hours before you cook it. This helps to give a more even cook all the way through to the middle of the joint, helping you to have it nice & Brown on the outside & your desired level of Pink in the middle.

The Beef Rib Roast is a very versatile meat joint, it can be roasted whole in the oven or cut into large Beef Chops (like our “Cowboy Steaks”), Smoked Low & Slow on the BBQ or cut into boneless Ribeye Steaks with the Fat Cap on.

How to prepare your Beef Rib Roast:

• Remove the Beef Rib Roast from the freezer & place onto an adequate sized casserole dish or baking tray (leave in the vacuum bag) putting this onto the lowest part of the fridge.
• Once fully thawed remove from the fridge (leave in the vacuum bag) & leave out on the side at room temperature for a few hours or until less cold in the middle (use temp probe).
• Take the Rib out of the Vacuum Bag & make any final trimmings, then rinse under cold water & pat dry with paper towel.
• Then apply a little olive oil as binder for your seasonings to stick to (Salt & Pepper works very well).
• To get the temperature into the middle quicker, you can stick metal meat skewers into the joint.

How to cook your Beef Rib Roast:

Oven Roasting as a piece: Put your Carvery Beef Rib Roast in a roasting dish just large enough that it will sit in its own juices as it starts to cook, & cover with silver foil. Place on the lower shelf of your preheated oven (165°c), stick the meat probe in the “Centre” of the meat ensuring it will be thoroughly cooked as it approaches your desired “Doneness”.

15 minutes before it is cooked, remove from the oven, uncover the meat & “Baste” it in its own juices, place back in the oven at 220°c to brown off, giving you the best tasting crispy fat & end cuts ever! Place the meat onto a wooden board & cover in a tea towel for 20 minutes after cooking to let the meat relax & for the meat to finish cooking internally. Some roasts could rise another 5°c during the resting period.

Cooking on the Barbecue as a piece: As like the oven cooked method, this is basically the same. The preparation is identical & make sure your Barbecue is up to temperature before placing the dish & meat on the indirect heat side of your Barbecue. Make sure your meat probe is in to check on the internal cooking of the piece. To brown of the outside of the piece, it can be removed from the dish & grilled more over the direct heat, remembering to turn often to prevent any “Cremation of the meat”.

Cooking or grilling as steaks: You have the option of cutting your Carvery Beef Rib Roast into 2 impressive monster sized steaks. These would be similar to a “Cote de Beouf” or a “Cap on Cowboy Steak”. These are awesome grilled on the Barbecue, reverse seared works well or low & slow gives a tasty result. Placing these in an oven dish for a slow cook in the oven gives tender beef slices that “Melt in your mouth”.

The texture of the meat is the same as RibEye Steak, it has a consistent semi fibrous look & feel to it. There is a seam of fat that runs through it, this adds to the flavour & helps keep the meat moist during cooking. Always carve across the grain because this helps to separate the meat fibres & gives a softer eating experience.

How to cook videos for a Carvery Beef Rib.

• Making & cooking a Carvery Beef Rib 
• How to Smoke your Carvery Rib Roast to perfection
• Low & Slow Carvery Beef Rib Roast how to video

Pro Chef’s Tip: Now you have cooked your Beef Rib the most important part is to let it rest. Get a wooden board & place it with the Finger Bones downward & cover over with a tea towel. The tea towel keeps the heat in & lets the meat breathe (prevents it sweating), the meat will finish cooking, coming up to the desired doneness & the meat will reabsorb the natural juices also giving the meat time to relax. Your results will be tender & juicy with loads of flavour.

Sharing your Beef Rib Roast on Social Media.

When you buy a Sherwood Carvery Beef Rib Roast, know you are safe in the fact you will have the desired results at your dinner table. This is a sharing piece to be enjoyed with family & friends as all great food should be shared; this is why we make delicious meat cuts like this. Sharing excellent food is not just for indoors or at a restaurant; it is now shared by millions online through Social Media.

Why not join us over on Social Media? We love to share your pictures, videos, reels, stories, tips, tricks, ideas & recipes cooking your Carvery Beef Rib Roasts at home. Your home cooked Beef posts serve up a healthy portion of inspiration to our online followers, who can then create better food for their family & friends.

We are on Facebook, Instagram & Twitter, our followers share, comment & like the posts we put up & that of our customers. By tagging us in your posts, we are notified & can see them straight away for comments & sharing with our followers.

In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.

We look forward to sharing your “Beef Rib Roast Dinner” posts on Social Media , feel free to use our hashtags to make it easier for us & our followers to find.

Sherwood Foods Hashtags:

#swf_brand #ourbrandisapromise #moremeatfym #beefribroast #ribroast #carveryrib