Oven Ready Beef Carvery Beef Rib Roast 2 Bone
We have made a 2 Bone Beef Carvery Rib Roast to feed between 4-6 people for a Sunday roast or a festive dinner. This Rib Roast with only the 2 “Finger Bones” in it making it easier to slice freshly roasted tender, delicious beef at home. 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.
This Beef Rib Roast is approximately 2.7-3.3 Kilos & is very easy to cook & carve.
Your 2 Bone Carvery Beef Rib Roast can be cut into a pair of big “Caveman Style” steaks & grilled on the Barbecue. This would be similar to our “Cowboy Steaks” with the rib cap on top, imagine a “Cote de Beouf”… but bigger! These Beef Rib Roasts are usually oven roasted for Sunday lunches, Christmas Dinners, or Thanksgiving as a luxury meat.
How is your Carvery Beef Rib Roast prepared & what part is it cut from?
The Beef Rib Roast is cut from the Full Standing 5 Rib of Beef from the shoulder, cutting the ribs 6-10 & cutting about 10 inches long. The 2 “Rib Finger Bones” are left in the meat because meat cooks & tastes better on the bone. 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.
Once cut 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”, then 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. A Carvery Beef Rib Roast is a Ribeye with the Rib Cap on & the finger bones attached, ready for the oven or Barbecue.
How to prepare & roast your Carvery Beef Rib Roast
First thing to do before any preparation in the kitchen is to bring the meat up to temperature before seasoning; keep the piece in the vacuum sealed bag & leave out of the fridge for at least 3 hours to get most of the cold out of the meat. This helps to get a more even cook because the middle of the piece will be cold as it is quite a thick piece. Next you need to season the meat all over, usually simple salt & pepper works very well, this needs to be an hour before.
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 “Center” 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 5-10 deg 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 fibers & gives a softer eating experience.
Packing & provenance of your Carvery Beef Rib Roast
The Sherwood Carvery Beef Rib is cut & packed at a very cold temperature within minutes. We do this so that you get the best results possible because it limits exposure to the air & gives a much better shelf life whilst ageing in the bag. Secondly, the vacuum process sucks any natural juices back into the meat to make it as moist as possible, so those juices keep the meat soft & full of flavour.
The clear pouches we use to package your Carvery Beef Rib Roasts are now stronger & thinner to reduce our use of plastics where possible, this then helps to reduce our carbon footprint. We encourage all our customers to recycle the packaging as it is the most important part of the process; ensuring the packaging goes back into the recycling system.
Bringing your Beef Rib Roast up to room temperature in the vacuum sealed bag will stop it from drying out.
All our production facilities are BRCGS Approved,& are operating under strict guidelines to produce the most natural tasting meat cuts, that are safe, with a long shelf life. All the butchers & staff have to be wearing fully protective clothing before entering the production areas, health checks are carried out on staff regularly as this keeps any cross contamination to a minimum.
The provenance of our Beef is from the rich pastures of Ireland using mainly Angus & Hereford breeds. Our finest Grass Fed cattle are found locally to production from sustainable local herds, the farmers have a great selection that arrives daily to production. Choosing the right grades to make our meat cuts is easier with a much larger selection of cattle arriving daily. The closeness of the farms reduces stress for the cattle, producing better quality meat, & lowers the vehicle emissions to help reduce our Carbon Footprint.
Buying your Sherwood carvery Beef Rib online is a great way of saving money. As a meat wholesaler we can produce more efficiently with higher throughputs making the cost per piece cheaper. The savings we make in production are passed on to our customers, giving you more meat for your money, without having to compromise on quality. See all the information how Sherwood Foods gives you more meat for your money. #moremeatfym
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.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. 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.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
Making a Sunday Roast Dinner has become less of a tradition over the last few years as people’s lives become busier & there are more places & activities to see & do over the weekends. People tend to go to self-serve carvery lunches at local pubs & restaurants & this will always be on the menu as a centrepiece. Whether it is an evening function with work colleagues at the house or a finger buffet at a party, these will always stand the test of time.
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.
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.
The use of Hashtags in the text of your post recipes etc, help to categorise your meats, cooking methods, locations, so other followers can identify them easier & inspire them to try something new in the kitchen. See our Hashtags below;
Sherwood Foods Hashtags: #ourbrandisapromise #abrandisapromise #moremeatfym
How to get the best results from your Carvery Beef Rib 3 Bone
How to cook recipes for a Carvery Beef Rib Roast:
- INFORMATION ABOUT BEEF RIB ROAST 2 BONE
-
Oven Ready Beef Carvery Beef Rib Roast 2 Bone
We have made a 2 Bone Beef Carvery Rib Roast to feed between 4-6 people for a Sunday roast or a festive dinner. This Rib Roast with only the 2 “Finger Bones” in it making it easier to slice freshly roasted tender, delicious beef at home. 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.
This Beef Rib Roast is approximately 2.7-3.3 Kilos & is very easy to cook & carve.
Your 2 Bone Carvery Beef Rib Roast can be cut into a pair of big “Caveman Style” steaks & grilled on the Barbecue. This would be similar to our “Cowboy Steaks” with the rib cap on top, imagine a “Cote de Beouf”… but bigger! These Beef Rib Roasts are usually oven roasted for Sunday lunches, Christmas Dinners, or Thanksgiving as a luxury meat.
How is your Carvery Beef Rib Roast prepared & what part is it cut from?
The Beef Rib Roast is cut from the Full Standing 5 Rib of Beef from the shoulder, cutting the ribs 6-10 & cutting about 10 inches long. The 2 “Rib Finger Bones” are left in the meat because meat cooks & tastes better on the bone. 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.
Once cut 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”, then 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. A Carvery Beef Rib Roast is a Ribeye with the Rib Cap on & the finger bones attached, ready for the oven or Barbecue.
How to prepare & roast your Carvery Beef Rib Roast
First thing to do before any preparation in the kitchen is to bring the meat up to temperature before seasoning; keep the piece in the vacuum sealed bag & leave out of the fridge for at least 3 hours to get most of the cold out of the meat. This helps to get a more even cook because the middle of the piece will be cold as it is quite a thick piece. Next you need to season the meat all over, usually simple salt & pepper works very well, this needs to be an hour before.
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 “Center” 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 5-10 deg 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 fibers & gives a softer eating experience.
Packing & provenance of your Carvery Beef Rib Roast
The Sherwood Carvery Beef Rib is cut & packed at a very cold temperature within minutes. We do this so that you get the best results possible because it limits exposure to the air & gives a much better shelf life whilst ageing in the bag. Secondly, the vacuum process sucks any natural juices back into the meat to make it as moist as possible, so those juices keep the meat soft & full of flavour.
The clear pouches we use to package your Carvery Beef Rib Roasts are now stronger & thinner to reduce our use of plastics where possible, this then helps to reduce our carbon footprint. We encourage all our customers to recycle the packaging as it is the most important part of the process; ensuring the packaging goes back into the recycling system.
Bringing your Beef Rib Roast up to room temperature in the vacuum sealed bag will stop it from drying out.
All our production facilities are BRCGS Approved,& are operating under strict guidelines to produce the most natural tasting meat cuts, that are safe, with a long shelf life. All the butchers & staff have to be wearing fully protective clothing before entering the production areas, health checks are carried out on staff regularly as this keeps any cross contamination to a minimum.
The provenance of our Beef is from the rich pastures of Ireland using mainly Angus & Hereford breeds. Our finest Grass Fed cattle are found locally to production from sustainable local herds, the farmers have a great selection that arrives daily to production. Choosing the right grades to make our meat cuts is easier with a much larger selection of cattle arriving daily. The closeness of the farms reduces stress for the cattle, producing better quality meat, & lowers the vehicle emissions to help reduce our Carbon Footprint.
Buying your Sherwood carvery Beef Rib online is a great way of saving money. As a meat wholesaler we can produce more efficiently with higher throughputs making the cost per piece cheaper. The savings we make in production are passed on to our customers, giving you more meat for your money, without having to compromise on quality. See all the information how Sherwood Foods gives you more meat for your money. #moremeatfym
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.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. 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.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
Making a Sunday Roast Dinner has become less of a tradition over the last few years as people’s lives become busier & there are more places & activities to see & do over the weekends. People tend to go to self-serve carvery lunches at local pubs & restaurants & this will always be on the menu as a centrepiece. Whether it is an evening function with work colleagues at the house or a finger buffet at a party, these will always stand the test of time.
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.
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.
The use of Hashtags in the text of your post recipes etc, help to categorise your meats, cooking methods, locations, so other followers can identify them easier & inspire them to try something new in the kitchen. See our Hashtags below;
Sherwood Foods Hashtags: #ourbrandisapromise #abrandisapromise #moremeatfym
How to get the best results from your Carvery Beef Rib 3 Bone
- HOW TO COOK A BEEF RIB ROAST CARVERY 2 BONE JOINT
-
How to cook recipes for a Carvery Beef Rib Roast: