Irish Grass Fed Carvery Beef Rib Roast
This 3 Bone piece of luxury Grass Fed Beef is perfect to feed 10 people generous portions of great tasting roast beef, cut fresh off the bone. Our expert butchers hand cut a 3 bone piece from the whole 5 Bone Carvery Beef Rib to offer enough meat for a medium sized gathering of family & friends. This Beef Rib Roast is approximately 4-4.5 Kilos & is very easy to cook & carve.
This piece of Carvery Beef can be cooked whole or easily cut into 3 large “Cowboy Steaks”, with the top cap on. We have created this Rib Roast for those special occasions like Sunday Lunch, Thanksgiving, Christmas Dinner or New Years Day Lunches. Most people oven roast this cut of beef, but many are now roasting their Carvery Beef Rib on the barbecue at home.
Where is your Carvery Beef Rib Roast Cut from & how is it butchered?
We all know that cooking meat on the bone gives a better flavour, so our expert butchers leave only the 3 finger bones on the piece. They cut the main Full Standing 5 Rib of Beef from the shoulder, taking ribs 6-10 & cutting about 10 inches long. If all the bones & the Rib Cap were removed, this would be called the RibEye, which one of the most popular Beef Steaks found on the menu in many restaurants today.
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 back bone 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 Fat Cap on & the finger bones attached, ready for the oven or Barbecue.
How to prepare & roast your 3 Bone 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: Cover & place your 3 Bone Carvery Beef Rib Roast in a roasting dish just large enough that it will sit in its own juices as it starts to cook. 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 30 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 3 impressive 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. Carving the meat across the grain helps to separate the meat fibers & gives a tender 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 Rib Roast up to room temperature in the bag will stop it from drying out.
All our production facilities are BRCGS Approved,& are operating under strict guidelines to make the safest, most natural tasting meat cuts, with a long shelf life. All butchers & staff have to be in good health & wearing fully protective clothing before entering the production rooms, to keep them clean & to protect the meat from any bacteria.
The provenance of our Beef is it comes from the rich pastures of Ireland. 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. Having a big selection gives us the opportunity to choose the right grades for each cut. 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, & we have to produce way in advance to make sure we have enough for our online customers. The 3 Bone piece is the medium option for a Carvery Beef Rib, we also have; the bigger 5 bone Carvery Beef Rib or the neat 2 Bone Carvery Beef Rib Roast ones depending on how many guests you have to feed.
When you buy a Sherwood Carvery Beef Rib, 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 Roast 3 Bone
- MORE INFORMATION ABOUT YOUR CARVERY BEEF RIB ROAST
-
Irish Grass Fed Carvery Beef Rib Roast
This 3 Bone piece of luxury Grass Fed Beef is perfect to feed 10 people generous portions of great tasting roast beef, cut fresh off the bone. Our expert butchers hand cut a 3 bone piece from the whole 5 Bone Carvery Beef Rib to offer enough meat for a medium sized gathering of family & friends. This Beef Rib Roast is approximately 4-4.5 Kilos & is very easy to cook & carve.
This piece of Carvery Beef can be cooked whole or easily cut into 3 large “Cowboy Steaks”, with the top cap on. We have created this Rib Roast for those special occasions like Sunday Lunch, Thanksgiving, Christmas Dinner or New Years Day Lunches. Most people oven roast this cut of beef, but many are now roasting their Carvery Beef Rib on the barbecue at home.
Where is your Carvery Beef Rib Roast Cut from & how is it butchered?
We all know that cooking meat on the bone gives a better flavour, so our expert butchers leave only the 3 finger bones on the piece. They cut the main Full Standing 5 Rib of Beef from the shoulder, taking ribs 6-10 & cutting about 10 inches long. If all the bones & the Rib Cap were removed, this would be called the RibEye, which one of the most popular Beef Steaks found on the menu in many restaurants today.
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 back bone 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 Fat Cap on & the finger bones attached, ready for the oven or Barbecue.
How to prepare & roast your 3 Bone 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: Cover & place your 3 Bone Carvery Beef Rib Roast in a roasting dish just large enough that it will sit in its own juices as it starts to cook. 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 30 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 3 impressive 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. Carving the meat across the grain helps to separate the meat fibers & gives a tender 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 Rib Roast up to room temperature in the bag will stop it from drying out.
All our production facilities are BRCGS Approved,& are operating under strict guidelines to make the safest, most natural tasting meat cuts, with a long shelf life. All butchers & staff have to be in good health & wearing fully protective clothing before entering the production rooms, to keep them clean & to protect the meat from any bacteria.
The provenance of our Beef is it comes from the rich pastures of Ireland. 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. Having a big selection gives us the opportunity to choose the right grades for each cut. 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, & we have to produce way in advance to make sure we have enough for our online customers. The 3 Bone piece is the medium option for a Carvery Beef Rib, we also have; the bigger 5 bone Carvery Beef Rib or the neat 2 Bone Carvery Beef Rib Roast ones depending on how many guests you have to feed.
When you buy a Sherwood Carvery Beef Rib, 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 Roast 3 Bone
- HOW TO COOK A CARVERY BEEF RIB 3 BONE FOR HOME
