Carvery Beef Rib Roast (8kg). Enjoy The Flavour of our 5 Bone Grass Fed Easy Carve Rib 🐂

Information about Carvery Beef Rib Roast 5 Bone.

When you need a decent sized piece of Beef for roasting, then our Carvery Beef Rib Roast 5 Bone is the answer. This Beast of a Rib Roast is from our Irish Grass Fed cattle & weighs in at approximately 8 Kilos, feeding 18 people or more of juicy sliced beef. The Carvery Beef Rib Roast is, by name, mainly for roasting in the oven or on the Barbecue for beautiful slices of Roast Beef.

These are selected from aged Full Standing Beef Fore Ribs & prepared by expert butchers to be oven ready. They are ideal for big occasions like Christmas or New Years Dinner to feed bigger families or when you have a larger Dinner Party. This piece is the same size as the 2 Bone Carvery Rib Roast & the 3 Bone Carvery Rib roast combined, these are also available to buy online.

What is a 5 Bone Carvery Beef Rib Roast?

This is the largest Beef Rib Roast on the bone ready prepared to be cooked.

The Carvery Beef Rib Roast is from the Full Standing Rib or Fore Rib at the end of the Fore Quarter between the Chuck & the Sirloin. Consisting of the main eye of the meat with the outer layer being the “Fat Cap” covering one side of this, with its distinctive fat marbling 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 in many restaurants. You can easily cut this into “Beef Chops” for smaller joints or to create a “Cote de Beouf” with the Fat cap on, as a seriously thick cut steak.

How do we cut a 5 Bone Carvery Beef Rib Roast?

The Carvery Beef Rib Roast 5 Bone is the Full Standing 5 Bone Rib of Beef ready prepared for cooking.

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.

First our butchers cut the whole Fore Rib & Plate Flank from the Shoulder of Beef, they then cut across the bones to separate the flank & rib. Next , they remove the soft end piece of the blade bone from between the eye of the meat & the fat cap, at one end. The Rib Roast is then placed on its back fat side down before they “Carefully” saw across the Finger Rib bones, parallel to the spine bones. With a 6 inch boning knife, they cut the spine bones away from the Carvery Beef Rib Roast, this is called “Chining” the rib.

The final stage is to remove the thick “Paddywack” membrane from behind where the spine bones were & then to tidy up & remove any excess fat. What is left is the eye of the meat ( Ribeye Steak), the fat cap across the top side of the eye & the single finger bones (5). This gives you an easy to carve Rib Roast with very little waste, & this definitely gives you more meat for your money! #moremeatfym

These Full Carvery Beef Rib Roasts are cut from ribs 6-10 from the Forequarter or Shoulder of the cow, the Beef Steak in this is called RibEye Steak. This whole piece before it is prepared by our expert butchers, is called a Fore Rib or Standing Rib. Another steak we make from the Fore Ribs are our “Cowboy Steaks”, these have a small portion of finger bone & the Fat Cap removed.

Large Bone In Steaks are very popular for those that love to Barbecue from home & the Rib Roast is definitely a cut that makes impressive steaks. We have these Carvery Beef Rib Roasts ready prepared & trimmed so you only need to season before cooking them.

How are 5 Bone Carvery Beef Rib Roasts packed?

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

Once the 5 Bone Carvery Beef Rib Roasts are cut, they are placed into Freezer Friendly Recyclable Clear Bags straight away, 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 a Carvery Beef Rib Roast 5 Bone good value for money?

The 5 Bone Carvery Beef Rib Roasts are excellent value because of the size of the piece for the competitive price.

As the expert butchers have done all the preparation needed to make this “A Ready To Cook Large Roast” & leaving only the Finger Bones in for flavour. The cooked weight after removing the 5 Bones is much closer to the purchase weight. The Carvery 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 Carvery 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 the 5 Bone Carvery 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 #carverybeefribroast