Information about Bone 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, giving 30+ portions 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.
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.
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 do we butcher & prepare your Carvery Beef Rib Roast 5 Bone?
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
If these are too large a piece for you, we also have a 2 Bone Carvery Rib Roast & 3 Bone Carvery Rib Roast available to buy online.
The reason the “Finger Bones” are left attached to the meat is because, meat cooks & tastes better on the bone; the heat transfer cooks the meat from the inside for a more even cooking result & the flavour is enhanced. These bones are easily cut out after cooking to make it easy to carve your Rib Roast; lay the piece fat side down, run your knife down either side & pull with a tea towel away from the main RibEye.
How to cook your Carvery Beef Rib Roast 5 Bone.
In the oven:
Place your Rib roast in a large dish at least 3 inches deep, rub the piece with olive oil or water, season with Black Pepper & Salt across all surfaces of the meat, generously. Place into the oven at 220°c for 20-30 minutes maximum. Reduce the temperature to 170°c for the next 2 hours, check the internal temperature of the beef; 55°c it will be medium rare, 60°c it will be medium to well done. when happy with your temperature, remove & leave covered on a wooden board.
During the “Resting Period” the internal temperature of the Carvery Beef Rib Roast will continue to rise, the meat will relax & absorb the natural juices back into the meat. The resting period (normally 30 minutes) is very important because if finishes the cook & makes the meat more tender & juicy.
On the Barbecue:
Just like cooking in the oven, place your seasoned Carvery Beef Rib Roast into a dish on the indirect heated side of your Barbecue & close the lid. Have the temperature set to 190°c for 30 minutes, then adjust the vents to lower the temperature to around 170°c, place your wood chips in to the Barbecue to get that special Smokey flavour into the meat. Check regularly on the internal temperature of the Rib Roast 55°c it will be medium rare, 60°c it will be medium to well done. when happy with your temperature, remove & leave covered on a wooden board.
During the “Resting Period” the internal temperature of the Carvery Beef Rib Roast will continue to rise, the meat will relax & absorb the natural juices back into the meat. The resting period (normally 30 minutes) is very important because if finishes the cook & makes the meat more tender & juicy.
When cutting & packing our Carvery Beef Rib Roast, we ensure that the meat is processed in minutes at very cold temperatures. The reasons for this is to produce safe, naturally tasting meat that has a long shelf life, that can age in the bag. Each Rib Roast is vacuum sealed to suck all natural moisture into the meat, & to prevent it from drying out when bringing up to room temperature before cooking.
We are always looking to reduce our use of plastic & energy to help reduce our Carbon Footprint. We are now using thinner, stronger recyclable bags that saves around 20% annually & placing more meat inside the bags reduces this by 50% in some cases. We are actively encouraging our customers to recycle all the packaging from the meat to the delivery boxes at home. Our production facilities are energy efficient with high output using green energy supplies likes wind & solar. We are able to produce more meat using less energy.
All our production facilities are BRCGS Approved & operate under strict guidelines during the whole process from farm to finished product. All the butchers & staff have to wear protective clothing from head to toe, the production areas are deep cleaned at the end of every day, health checks are mandatory. We ensure that all this is done to protect the meat from any external contamination, giving it the best natural taste possible.
Our Grass Fed Cattle can be found across the country in the natural rich Green pastures, we work with local farmers as they offer a better selection of sustainable herds. The large selection & volume of cattle gives us the opportunity to select the correct grades to make our cuts like the Carvery Beef Rib Roast. Using local herds close too production helps to reduce our Carbon Footprint & causes less stress to the cattle from travelling shorter distances.
Animal welfare is a top priority for the farmers in Ireland, it produces better beef & creates a improved environment for the cattle.
Why is your Carvery Beef Rib Roast such good value for money?
The Rib Roast is excellent value for money because it has been trimmed & prepared so you only buy the weight you cook. There is nothing worse than buying meat & having to trim off fat or gristle that you’ve paid for. The second reason is the amount of meat you get for your money; as we produce at the abattoir there is no middleman or further processing to make our meats.
We can produce more efficiently at a cheaper cost per piece, we can then give you more meat for your money, delivered to your door. See how we can give you more meat for your money #moremeatfym
Buying a Sherwood Carvery Beef Rib Roast 5 Bone for a larger dinner party will be more affordable as we have passed on our savings as wholesaler. The money you save can be spent on a full-bodied dry Cabernet Sauvignon to complement the meat. Feeding 10+ people is not a cheap exercise, but sharing great food with company is hard to beat, so we have made a little easier for you to do this.
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 & thanksgiving are always popular for buying a Carvery Beef Rib Roast as they are suited to larger gatherings.
When you buy a Sherwood Carvery Beef Rib, cook with confidence & please enjoy our select Irish Grass Fed Beef. We enjoy the results from your home cooks & love to share your videos, pictures & recipes, so why not join us on Social Media & let us show these to our followers online. We are on Twitter,Instagram & have a Facebook Page, & by tagging us, it makes it much easier to find your posts so we can comment, like & share, giving other followers the inspiration to create better food at home.
The use of Hashtags on Social Media are there to identify & categorise different types of post; cooks, recipes, brands, meats, audience. We have a few of our own that are followed by people who are interested in meat & the products we offer, along with the recipes & cooks we share online. Use these Hashtags in your text & make it easier for everyone to find your pictures.
Don’t forget to tag us in your social media posts.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #abrandisapromise #moremeatfym #carverybeefrib #beefribroast
How to butcher & cook Carvery Beef Rib Roast
How to cook recipes for a Carvery Beef Rib Roast:
How to Roast & Carve a Carvery Beef Rib
- INFORMATION ABOUT CARVERY BEEF RIB ROAST
-
Information about Bone 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, giving 30+ portions 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.
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.
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 do we butcher & prepare your Carvery Beef Rib Roast 5 Bone?
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
If these are too large a piece for you, we also have a 2 Bone Carvery Rib Roast & 3 Bone Carvery Rib Roast available to buy online.
The reason the “Finger Bones” are left attached to the meat is because, meat cooks & tastes better on the bone; the heat transfer cooks the meat from the inside for a more even cooking result & the flavour is enhanced. These bones are easily cut out after cooking to make it easy to carve your Rib Roast; lay the piece fat side down, run your knife down either side & pull with a tea towel away from the main RibEye.
How to cook your Carvery Beef Rib Roast 5 Bone.
In the oven:
Place your Rib roast in a large dish at least 3 inches deep, rub the piece with olive oil or water, season with Black Pepper & Salt across all surfaces of the meat, generously. Place into the oven at 220°c for 20-30 minutes maximum. Reduce the temperature to 170°c for the next 2 hours, check the internal temperature of the beef; 55°c it will be medium rare, 60°c it will be medium to well done. when happy with your temperature, remove & leave covered on a wooden board.
During the “Resting Period” the internal temperature of the Carvery Beef Rib Roast will continue to rise, the meat will relax & absorb the natural juices back into the meat. The resting period (normally 30 minutes) is very important because if finishes the cook & makes the meat more tender & juicy.
On the Barbecue:
Just like cooking in the oven, place your seasoned Carvery Beef Rib Roast into a dish on the indirect heated side of your Barbecue & close the lid. Have the temperature set to 190°c for 30 minutes, then adjust the vents to lower the temperature to around 170°c, place your wood chips in to the Barbecue to get that special Smokey flavour into the meat. Check regularly on the internal temperature of the Rib Roast 55°c it will be medium rare, 60°c it will be medium to well done. when happy with your temperature, remove & leave covered on a wooden board.
During the “Resting Period” the internal temperature of the Carvery Beef Rib Roast will continue to rise, the meat will relax & absorb the natural juices back into the meat. The resting period (normally 30 minutes) is very important because if finishes the cook & makes the meat more tender & juicy.
When cutting & packing our Carvery Beef Rib Roast, we ensure that the meat is processed in minutes at very cold temperatures. The reasons for this is to produce safe, naturally tasting meat that has a long shelf life, that can age in the bag. Each Rib Roast is vacuum sealed to suck all natural moisture into the meat, & to prevent it from drying out when bringing up to room temperature before cooking.
We are always looking to reduce our use of plastic & energy to help reduce our Carbon Footprint. We are now using thinner, stronger recyclable bags that saves around 20% annually & placing more meat inside the bags reduces this by 50% in some cases. We are actively encouraging our customers to recycle all the packaging from the meat to the delivery boxes at home. Our production facilities are energy efficient with high output using green energy supplies likes wind & solar. We are able to produce more meat using less energy.
All our production facilities are BRCGS Approved & operate under strict guidelines during the whole process from farm to finished product. All the butchers & staff have to wear protective clothing from head to toe, the production areas are deep cleaned at the end of every day, health checks are mandatory. We ensure that all this is done to protect the meat from any external contamination, giving it the best natural taste possible.
Our Grass Fed Cattle can be found across the country in the natural rich Green pastures, we work with local farmers as they offer a better selection of sustainable herds. The large selection & volume of cattle gives us the opportunity to select the correct grades to make our cuts like the Carvery Beef Rib Roast. Using local herds close too production helps to reduce our Carbon Footprint & causes less stress to the cattle from travelling shorter distances.
Animal welfare is a top priority for the farmers in Ireland, it produces better beef & creates a improved environment for the cattle.
Why is your Carvery Beef Rib Roast such good value for money?
The Rib Roast is excellent value for money because it has been trimmed & prepared so you only buy the weight you cook. There is nothing worse than buying meat & having to trim off fat or gristle that you’ve paid for. The second reason is the amount of meat you get for your money; as we produce at the abattoir there is no middleman or further processing to make our meats.
We can produce more efficiently at a cheaper cost per piece, we can then give you more meat for your money, delivered to your door. See how we can give you more meat for your money #moremeatfym
Buying a Sherwood Carvery Beef Rib Roast 5 Bone for a larger dinner party will be more affordable as we have passed on our savings as wholesaler. The money you save can be spent on a full-bodied dry Cabernet Sauvignon to complement the meat. Feeding 10+ people is not a cheap exercise, but sharing great food with company is hard to beat, so we have made a little easier for you to do this.
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 & thanksgiving are always popular for buying a Carvery Beef Rib Roast as they are suited to larger gatherings.
When you buy a Sherwood Carvery Beef Rib, cook with confidence & please enjoy our select Irish Grass Fed Beef. We enjoy the results from your home cooks & love to share your videos, pictures & recipes, so why not join us on Social Media & let us show these to our followers online. We are on Twitter,Instagram & have a Facebook Page, & by tagging us, it makes it much easier to find your posts so we can comment, like & share, giving other followers the inspiration to create better food at home.
The use of Hashtags on Social Media are there to identify & categorise different types of post; cooks, recipes, brands, meats, audience. We have a few of our own that are followed by people who are interested in meat & the products we offer, along with the recipes & cooks we share online. Use these Hashtags in your text & make it easier for everyone to find your pictures.
Don’t forget to tag us in your social media posts.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #abrandisapromise #moremeatfym #carverybeefrib #beefribroast
How to butcher & cook Carvery Beef Rib Roast
- HOW TO COOK A BEEF RIB ROAST CARVERY 5 BONE JOINT
-
How to cook recipes for a Carvery Beef Rib Roast:
How to Roast & Carve a Carvery Beef Rib