Carvery Beef Rib Roast (3Bone). A Superb Luxury Easy Carve Beef Joint, Feeds 6-8 🐂

Information about Carvery Beef Rib Roast.

This piece of Beef on the Bone is traditionally used for the family Sunday Roast or special festive occasions such as Christmas Dinner.

This 3 Bone piece of luxury Grass Fed Beef is perfect to feed up to 8 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 3-4 Kilos & is prepared as an easy to cook & carve Beef Joint.

This piece of Carvery Beef can be cooked whole or easily cut into 3 large Bone In “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 people are now roasting or Smoking their Carvery Beef Rib on the Barbecue at home.

What is a Carvery Beef Rib Roast (3 Bone)?

A Carvery Beef Rib Roast is an Easy Carve Rib of Beef that’s oven ready to cook.

This is a cut of Beef from the Forequarter that separates the Sirloin & the Chuck. The easiest way to think of this Carvery Rib Roast is “A whole Ribeye on the Bone” with the Fat Cap still attached. It has a medium texture giving it plenty of flavour & very tender once the meat fibres have broken down. This is the best cut of meat from the Forequarter that gives the most flavour & tenderness. The fat marbling gets better the closer to the Chuck end of the Carvery Rib Roast because the Sirloin has finer texture & less intramuscular fat.

How do we cut Beef Rib Roast (3 Bone)?

Expert butchers cut 3 Bones from a Whole Standing Rib of Beef (5 Bones) & prepare this as an oven ready Roast Beef joint.

Cutting the main Full Standing 5 Rib of Beef from the shoulder, taking ribs 6-10 leaving the ribs approximately 10 inches long, these are placed into very cold fridges for 21 days, aging the Meat on the Bone. The aging process is essential for allowing the meat to breakdown & become more flavoursome in the process.

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.

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.

How do we pack 3 Bone Carvery Rib Roasts?

To keep your Carvery Rib Roast in perfect condition, these are tightly sealed in a plastic pouch.

Once all the cutting & preparation work has been completed on the Carvery Beef Rib, they are sent down to the packing section, where they are immediately placed into our Freezer Friendly Recyclable Plastic Pouches. There is once whole joint per pack which is Vacuum Sealed to keep the piece as fresh tasting from the time it is cut to when it is opened in the kitchen at home. The Carvery Beef Ribs have full “Farm to Fork Traceability” labels stuck on each pack & these are carefully placed in Recyclable Carboard Boxes & stacked on pallets. The pallets are sent to the freezer & “Blast Frozen” to -25°c.

The special packaging keeps all the natural juices & flavour locked inside the meat whilst holding the natural shape of the Rib Roast. The packaging protects the meat from “Freezer Burn” when stored, prevents any cross contamination from other foodstuffs or natural raw meat bacteria getting onto cooked food in the fridge. The plastic protects the meat during handling when packing online meat orders or in the restaurants when being taken out of stock to go to the clean kitchen.

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♻ 

Are 3 Bone Carvery Beef Rib Roasts good value for money?

These have little waste & are a generous size for a great price online or wholesale delivery.

The expert butchers have selected a delicious piece of Beef & created an “Oven Ready” Roast at closer to a wholesale price, that we offer for sale online. The only waste from the Carvery Rib Roast is the 3 Finger Bones left in for added flavour. The bought weight of this piece is very close to the cooked weight giving you “More Meat for your money”!

The Carvery Beef Rib Roasts are produced as wholesale cut of meat, we produce in large clean cutting rooms to maximise efficiency. The skilled butchers are bale to produce more pieces per hour, we use Renewable Green Energy, have lower packaging costs due to large bulk purchasing & are able to bulk purchase the raw meat at wholesale costs. The reduced handling & shipping costs are due to moving larger volumes of the Carvery Ribs to wholesale customers as well as online customers.

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 a Carvery Beef Rib Roast nutritious?

Yes, because Beef is a Red Meat & one of the best sources of Protein, Vitamins & Minerals.

The Carvery Ribs do have the outer fat cap on & this is essential for the added flavour & to protect it during cooking, this can easily be trimmed off once cooked to give lean slices of healthy Beef. The natural high quantity of Protein in the Beef is ideal for those who are taking regular exercise (good for muscle growth) & general maintenance of the blood stream also giving increased energy levels. The Vitamins & Minerals are good for fighting infections, general healing, increased bone density, hair & nails etc.

How do you prepare & cook a 3 Bone Carvery Beef Rib?

Most of the preparation is done & these are mainly oven roasted.

As with most raw meats, the first thing to do before any preparation in the kitchen is to bring the meat up to temperature. This helps to get a more even temperature throughout the whole piece (especially as it is a good sized piece) & it helps the meat fibres relax. Very little preparation is required before cooking this 3 Bone Beef Joint, you only need to do some fine trimming out of preference.

Most people Roast these & carve thin slices across the eye of the meat (it is always important to cut across the grain) as opposed to thicker steak like slices. The Finger Bones are left in as these give added flavour when cooked on the Bone.

How to prepare your 3 Bone Carvery Beef Rib Roast:

• Remove the Carvery Beef Rib from the freezer & place onto a good 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 to raise internal temperature.
• Take the Carvery Rib out of the Vacuum Bag & make any final trimmings, 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 Carvery Beef Rib Roast:

The most popular way to cook this is in the oven & a family roast, these are also delicious when roasted on the Barbecue for that extra Smokey Flavour, or you can cut these into Monster Sized beef Chops & reverse sear these on the Barbecue. below are the basics of cooking your carvery Beef Rib:

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 “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 30 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 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 fibres & gives a tender eating experience.

How to cook videos for any sized 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 Carvery 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 Carvery Beef Rib Roast on Social Media.

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.

Christmas Dinners or Easter are always a popular time for buying these so, 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 Roast you are guaranteed great results at the dinner table. This is a piece to be enjoyed with family & friends as all great food should be shared, sharing excellent food is not just for indoors or at a restaurant; it is now shared by millions online through Social Media.

We see so much more passion online from real “foodies” who share their cooks through pictures, videos, reels, stories, tips, tricks, ideas & recipes. All this information helps others to enjoy great results & to try something new in the kitchen. We regularly share the cooks that others make from our meats online through our Facebook, Instagram & Twitter accounts. Our online followers are interested to see the benefits of others cooking these lovely Carvery Rib Roasts.

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.

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. See our Hashtags below;

Sherwood Foods Hashtags:

#swf_brand #ourbrandisapromise #moremeatfym #carveryribroast #beefribroast