Information about Whole RibEye Roast.
The Sherwood RibEye Roast is cut from the same select Irish Beef as our Carvery Rib 5 Bone . The Whole Ribeye is for you to cut your own Restaurant Quality Ribeye Steaks at home for less than the price you pay when you eat out. Ribeye is a great cut of Beef with some fat marbling for extra flavour & one of the most popular steaks on the menu in todays restaurants.Â
The Ribeye Roast is easy to cut into steaks or to roast as a whole piece in the oven or to Smoke / Roast on the Barbecue for extra Smokey flavour.
What is a Whole Ribeye Roast?
A Whole Ribeye is a Boneless Eye of Meat from the Full Fore Rib of Beef.
The Fore Rib is a 5 bone cut of Beef from the Forequarter (ribs 6-10) used as Roast Beef. This piece is from between the Chuck Steak & the Sirloin with characteristics of Fat Marbling & a slightly coarser texture than Sirloin. Butchers will create Cote de Beouf, Cowboy Steaks or Carvery Beef Ribs ( has the fat cap & the finger bones still attached).
How do we cut the Whole Ribeye Roast?
Our expert butchers cut the Whole Ribeye Roast from our Grass Fed aged Fore Ribs of Beef.
Firstly we select the correct grade of Beef to cut the Fore Ribs from, these are then placed into a chiller at 3°c & aged for 21 days on the bone. Once aged, the Fore Ribs have all the back bones, finger bones & fat cap removed, this is done without cutting into the Eye of The Meat to prevent any cuts in your steaks.
The next part of the process is to trim & remove any excess fat from outside the Eye of the Meat, the chain at the back of the Ribeye is left on for extra flavour when cooking. The fat in the chain & the meat will render during cooking & be absorbed by the main steak meat, keeping it beautifully moist. The Whole Ribeye is a natural cut & comes in vary weights from 2 – 3 kilos plus.
Why we age the Whole Ribeye Roast.
The process of ageing beef or any meat only helps to enhance the flavour & soften the texture. The natural enzymes found in meat helps to breakdown the natural fibre of the meat to become more tender, & through this process, it unlocks the flavour to let the juices flow naturally. Making sure we have this process completed before any cutting, allows us to be able to create the perfect RibEye Roast for the home that is good enough to be on any restaurant menu.
We select the smaller sized Ribeyes because they usually have a higher fat content & are better quality. Larger ribeyes are generally leaner & can be tougher in texture with less flavour. We have divided the Ribeye Roasts into 3 different weight ranges to give a wider choice when buying them online.
What can you cut from a Whole Ribeye Roast?
- Ribeye Steaks, amounts will vary due to the thickness of the steaks cut. E.G; 2.5 kilo sized Ribeye will give 8 x 300g steaks or 12 x 200g steaks.
- Roasting joints. 2.5 kilos will give 2 x 1.25kg Beef roasting Joints.
If you choose to cut your Ribeye Roast into steaks, then you can leave the whole piece in the back of your fridge at home until it starts to soften enough to get your sharp knife through it, then cut the steaks to your desired thickness, place the steaks into freezer bags before laying them out in your freezer so they freeze quickly.
This is saving on your home shopping budget giving amazing wholesale value, quality steaks.
How is the Whole Ribeye Roast packaged?
Whole Ribeyes are Sealed in Recyclable Plastic pouches, 1 piece per pack.
The Whole Ribeye is Vacuum Sealed immediately after cutting & preparing with Full Traceability from farm to Fork. Vacuum process sucks the air out of the pouch & sucks all the natural moisture & flavour inside the meat. Once cut & packed the Ribeye Roast is placed into Recyclable Boxes or Reusable Plastic Crates & “Blast Frozen”to -25°c. Packing & freezing the meat very quickly is the best way to keep the meat as fresh as the day it was cut.
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.
The hygienic process of cutting & packing is the best way to make the safest meats possible with longer fresh & frozen shelf lives. Your Ribeye will have a shelf life for 2 years when kept frozen at -18°c.
The packaging protects your Whole Ribeye Roast whilst being delivered to your door, from freezer burn when stored at -18°c, cross contamination in your fridge from other foodstuffs. The packaging holds all the natural juices inside the Beef when defrosting slowly (in the fridge) & when bring them up to room temperature before cooking.
We use stronger & thinner recyclable Plastic Pouches / Trays to pack our meats, this 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♻Â
Is the Whole Ribeye Roast good value for money?
Buying a Ribeye Roast online is the best way to get more meat for your money. #moremeatfym
The Whole Ribeye has very little trimming needed & helps to reduce Food Waste at home. The price per kilo is much cheaper than supermarkets or some butchers; please note that some prices online for Ribeye’s appear very cheap but, price will usually reflect on the quality of the meat. Cutting steaks from the Ribeye gives you a cheaper price per portion.
Whole Ribeye’s are usually a Wholesale Meat cut sold to restaurants or ready meal companies in large volumes. The main business for Sherwood Foods is wholesaling meats & this cut is one of our biggest sellers. Ordering your Ribeye Roast online is an easy way to get a cheaper price for your meat, prepared by expert butchers.
We have the advantage of more efficient production methods, saving with Renewable Energy & more economic equipment. The supply chain from farm to Fork is shorter saving on transport & handling costs, all online orders are sent direct from our distribution hubs. The savings made in whole production are passed onto our online & wholesale customers.
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in 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 Whole Ribeye Roast Nutritious?
Beef is a Red Meat with some of the highest amounts of Protein found naturally in meats, this is essential for building muscle, hair & nail growth. The Vitamins & Minerals contained in Beef are always essential for a healthy diet. Though the Ribeye carries a little more fat than some steaks, this can always be trimmed out after cooking. The Ribeye Roast is a Nutritious cut of Beef & many people use this in their Keto Diets to help maintain or loose weight.
How do you cook Whole Ribeye Roast?
The Whole Ribeye Roast is usually cooked 2 ways; Cut into Steaks or Roasted.
Most people buy this to cut into steaks & save money, some slow roast this whole as an easy to carve roasting joint. The texture & fat marbling in the eye of the meat is perfect for both methods of cooking.
The texture of Ribeye Roast is a little more coarse than its neighbour the Sirloin Steak & will have slightly more flavour. Once cooked n’ rested will be a Tender Easy to Chew Steak. The natural colour of our Beef is a deep Rich Red & will turn lighter when the packet is opened because the meat will become Oxygenated.
How to Roast the Whole Ribeye:
- Remove the Ribeye from the freezer & slowly thaw out in the fridge (keeping in the pouch)
- Once fully thawed, remove from the fridge & get the internal temperature of the meat closer to room temperature.
- Remove the pouch (place into recycling), lightly rinse in cold water & pat dry with paper towel.
- Season the meat all over & leave on a wood board for an hour.
- Using a large pan, heat this until hot, add a small amount of oil & sear all sides of the Ribeye until sealed.
- Cover the Ribeye loosely in foil & place on a wire rack in a deep oven proof dish into a preheated oven at 175°c. See below chart for cook times.
- Â Test the internal temperature of the meat with a probe & once it is a few degrees below the desired finished temperature, remove the foil & Brown the outside for 10 minutes.
- Take the Ribeye from the oven & rest on a wooden board covered over with a tea towel for 20 minutes before serving.
Roasting times & temps for Whole Ribeye Roast:
| Size | Cooking Time | Remove from oven at Internal Temp | Resting Time | Desired Doneness |
|---|---|---|---|---|
| 2kg | 1.5 – 2 hrs | 57°c | 15-20 Mins | 63°c (medium-rare) |
| 2kg | 1.75 – 2 hrs | 65ºc | 15-20 Mins | 71ºc (medium) |
| 2.5kg | 2 – 2.5 hrs | 57ºc | 15-20 Mins | 63ºc (medium-rare) |
| 2.5kg | 2 – 2.5 hrs | 65ºc | 15-20 Mins | 71ºc (medium) |
| 3kg | 2.5 – 2.75 hrs | 57ºc | 10-15 Mins | 63ºc (medium-rare) |
| 3kg | 2.75 – 3 hrs | 65ºc | 10-15 Mins | 71ºc (medium) |
How to cut, prepare & cook your Ribeye Steaks:
- Remove the Whole Ribeye from the freezer & place into the fridge (keeping in the pouch).
- Once the Ribeye feels soft & has semi thawed, remove from the fridge.
- Remove the pouch & cut your preferred thickness Ribeye Steaks.
- Place the steaks you wish to keep frozen into proper freezer bags immediately.
- Squeeze out as much air as possible when placing the steaks in the bags & lay flat in the freezer.
- The remaining steaks you wish to grill can be laid on a wooden board & seasoned. (leave these loosely covered over with foil).
- Once steaks are up to room temp (30 mins approx) they are ready for grilling.
- To cook in a Pan; (this must be hot) add a little oil & gently lay the steak away from you in the middle of the pan. Cook for a few minutes either side until desired doneness.
- To Grill; lay the steak across the middle of the grill turn over after a few minutes & rotate 90 degrees, turn the steak over after a few minutes & rotate 90 degrees to get perfect grill marks on both sides. remove once you have achieved your desired doneness.
Grilling Times & Doneness for Ribeye Steaks:
|  Doneness | Description | Remove temp | Final temperature |
| Rare | Cool red centre | 49°C | 52°C |
| Med Rare | Warm red centre | 54°C | 56°C |
| Medium | Warm pink centre | 60°C | 63°C |
| Med Well | Slightly pink centre | 63°C | 66°C |
| Well done | Little or no pink | 68°C | 71°C |
Easy to follow Informational Videos on how to Roast your Whole Ribeye:
Easy to follow Informational Videos on how to Grill your Ribeye Steaks:
- How to Pan cook a Ribeye Steak
- Quick & simple pan Seared ribeye Steak
- Barbecue Grilled Ribeye Steaks… Pink in the middle
Sharing your Ribeye Roast cooks on Social Media.
Steak Nites or just a simple steak n’ chips meal has always been a firm favourite meal at home or in the restaurant for many years since meat came off rationing in the UK on Independence Day in 1954. The humble steak has always been there as great comfort food, it is quick n’ easy to cook for those feel-good, satisfying meals.
If you enjoy your Date Nites at home with your husband or wife or really fancy showing off that new Barbecue purchase… a few aged Ribeye Steaks will deliver the desired result every time! When having a few unexpected guests over for lunch at short notice, you can whip a few steaks you cut, out of the freezer & defrost them quickly for delicious meals.
Give your guests Restaurant Quality Steaks for a price that won’t break the bank. Enjoying a delicious meal with friends & family is the best way to appreciate delicious food. Showing your food online has become very popular with new ideas trending very quickly.
At Sherwood Foods we love what our online followers create from our meat & shows on Social Media. Their ideas, recipes, videos, methods, tips & tricks are all shared on our Social Media platforms;Â Â Instagram, Twitter or our Facebook Page .
Not everyone knows how to make a Roast Ribeye or cut the perfect Ribeye Steak, your Social Media Posts helps them to learn or get inspiration to try something new. 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 Smoked Whole Ribeye Roast or Thick cut Steak 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 #ribeyeroast #wholeribeye #ribeye
How to cook recipes for Whole Ribeye Roast:
How to Make a Ribeye Roast with Stephanie Manley
Cook your Ribeye Steaks like a Boss
How to cut your Whole Ribeye Roast:
Frequently asked questions about a Whole Ribeye Roast:
What is a full Ribeye Roast?
This is the Boneless eye of meat trimmed up, from a full Beef Carvery Rib Roast (5 Bone).
What is the Ribeye Roast used for?
The Ribeye Roast is used for roasting whole or cutting into Ribeye Steaks.
How big is a Ribeye Roast?
These vary in size according to the size of the cattle. The average weight of these is approximately between 2 to 3 kilos.
Are Ribeye Roasts good value for money?
These are the best value for money because they are nearer to a wholesale price per kilo & you get cheap steaks when cutting yourself.
- INFORMATION ABOUT FULL RIBEYE ROAST
-
Information about Whole RibEye Roast.
The Sherwood RibEye Roast is cut from the same select Irish Beef as our Carvery Rib 5 Bone . The Whole Ribeye is for you to cut your own Restaurant Quality Ribeye Steaks at home for less than the price you pay when you eat out. Ribeye is a great cut of Beef with some fat marbling for extra flavour & one of the most popular steaks on the menu in todays restaurants.Â
The Ribeye Roast is easy to cut into steaks or to roast as a whole piece in the oven or to Smoke / Roast on the Barbecue for extra Smokey flavour.
What is a Whole Ribeye Roast?
A Whole Ribeye is a Boneless Eye of Meat from the Full Fore Rib of Beef.
The Fore Rib is a 5 bone cut of Beef from the Forequarter (ribs 6-10) used as Roast Beef. This piece is from between the Chuck Steak & the Sirloin with characteristics of Fat Marbling & a slightly coarser texture than Sirloin. Butchers will create Cote de Beouf, Cowboy Steaks or Carvery Beef Ribs ( has the fat cap & the finger bones still attached).
How do we cut the Whole Ribeye Roast?
Our expert butchers cut the Whole Ribeye Roast from our Grass Fed aged Fore Ribs of Beef.
Firstly we select the correct grade of Beef to cut the Fore Ribs from, these are then placed into a chiller at 3°c & aged for 21 days on the bone. Once aged, the Fore Ribs have all the back bones, finger bones & fat cap removed, this is done without cutting into the Eye of The Meat to prevent any cuts in your steaks.
The next part of the process is to trim & remove any excess fat from outside the Eye of the Meat, the chain at the back of the Ribeye is left on for extra flavour when cooking. The fat in the chain & the meat will render during cooking & be absorbed by the main steak meat, keeping it beautifully moist. The Whole Ribeye is a natural cut & comes in vary weights from 2 – 3 kilos plus.
Why we age the Whole Ribeye Roast.
The process of ageing beef or any meat only helps to enhance the flavour & soften the texture. The natural enzymes found in meat helps to breakdown the natural fibre of the meat to become more tender, & through this process, it unlocks the flavour to let the juices flow naturally. Making sure we have this process completed before any cutting, allows us to be able to create the perfect RibEye Roast for the home that is good enough to be on any restaurant menu.
We select the smaller sized Ribeyes because they usually have a higher fat content & are better quality. Larger ribeyes are generally leaner & can be tougher in texture with less flavour. We have divided the Ribeye Roasts into 3 different weight ranges to give a wider choice when buying them online.
What can you cut from a Whole Ribeye Roast?
- Ribeye Steaks, amounts will vary due to the thickness of the steaks cut. E.G; 2.5 kilo sized Ribeye will give 8 x 300g steaks or 12 x 200g steaks.
- Roasting joints. 2.5 kilos will give 2 x 1.25kg Beef roasting Joints.
If you choose to cut your Ribeye Roast into steaks, then you can leave the whole piece in the back of your fridge at home until it starts to soften enough to get your sharp knife through it, then cut the steaks to your desired thickness, place the steaks into freezer bags before laying them out in your freezer so they freeze quickly.
This is saving on your home shopping budget giving amazing wholesale value, quality steaks.
How is the Whole Ribeye Roast packaged?
Whole Ribeyes are Sealed in Recyclable Plastic pouches, 1 piece per pack.
The Whole Ribeye is Vacuum Sealed immediately after cutting & preparing with Full Traceability from farm to Fork. Vacuum process sucks the air out of the pouch & sucks all the natural moisture & flavour inside the meat. Once cut & packed the Ribeye Roast is placed into Recyclable Boxes or Reusable Plastic Crates & “Blast Frozen”to -25°c. Packing & freezing the meat very quickly is the best way to keep the meat as fresh as the day it was cut.
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.
The hygienic process of cutting & packing is the best way to make the safest meats possible with longer fresh & frozen shelf lives. Your Ribeye will have a shelf life for 2 years when kept frozen at -18°c.
The packaging protects your Whole Ribeye Roast whilst being delivered to your door, from freezer burn when stored at -18°c, cross contamination in your fridge from other foodstuffs. The packaging holds all the natural juices inside the Beef when defrosting slowly (in the fridge) & when bring them up to room temperature before cooking.
We use stronger & thinner recyclable Plastic Pouches / Trays to pack our meats, this 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♻Â
Is the Whole Ribeye Roast good value for money?
Buying a Ribeye Roast online is the best way to get more meat for your money. #moremeatfym
The Whole Ribeye has very little trimming needed & helps to reduce Food Waste at home. The price per kilo is much cheaper than supermarkets or some butchers; please note that some prices online for Ribeye’s appear very cheap but, price will usually reflect on the quality of the meat. Cutting steaks from the Ribeye gives you a cheaper price per portion.
Whole Ribeye’s are usually a Wholesale Meat cut sold to restaurants or ready meal companies in large volumes. The main business for Sherwood Foods is wholesaling meats & this cut is one of our biggest sellers. Ordering your Ribeye Roast online is an easy way to get a cheaper price for your meat, prepared by expert butchers.
We have the advantage of more efficient production methods, saving with Renewable Energy & more economic equipment. The supply chain from farm to Fork is shorter saving on transport & handling costs, all online orders are sent direct from our distribution hubs. The savings made in whole production are passed onto our online & wholesale customers.
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in 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 Whole Ribeye Roast Nutritious?
Beef is a Red Meat with some of the highest amounts of Protein found naturally in meats, this is essential for building muscle, hair & nail growth. The Vitamins & Minerals contained in Beef are always essential for a healthy diet. Though the Ribeye carries a little more fat than some steaks, this can always be trimmed out after cooking. The Ribeye Roast is a Nutritious cut of Beef & many people use this in their Keto Diets to help maintain or loose weight.
How do you cook Whole Ribeye Roast?
The Whole Ribeye Roast is usually cooked 2 ways; Cut into Steaks or Roasted.
Most people buy this to cut into steaks & save money, some slow roast this whole as an easy to carve roasting joint. The texture & fat marbling in the eye of the meat is perfect for both methods of cooking.
The texture of Ribeye Roast is a little more coarse than its neighbour the Sirloin Steak & will have slightly more flavour. Once cooked n’ rested will be a Tender Easy to Chew Steak. The natural colour of our Beef is a deep Rich Red & will turn lighter when the packet is opened because the meat will become Oxygenated.
How to Roast the Whole Ribeye:
- Remove the Ribeye from the freezer & slowly thaw out in the fridge (keeping in the pouch)
- Once fully thawed, remove from the fridge & get the internal temperature of the meat closer to room temperature.
- Remove the pouch (place into recycling), lightly rinse in cold water & pat dry with paper towel.
- Season the meat all over & leave on a wood board for an hour.
- Using a large pan, heat this until hot, add a small amount of oil & sear all sides of the Ribeye until sealed.
- Cover the Ribeye loosely in foil & place on a wire rack in a deep oven proof dish into a preheated oven at 175°c. See below chart for cook times.
- Â Test the internal temperature of the meat with a probe & once it is a few degrees below the desired finished temperature, remove the foil & Brown the outside for 10 minutes.
- Take the Ribeye from the oven & rest on a wooden board covered over with a tea towel for 20 minutes before serving.
Roasting times & temps for Whole Ribeye Roast:
Size Cooking Time Remove from oven at Internal Temp Resting Time Desired Doneness 2kg 1.5 – 2 hrs 57°c 15-20 Mins 63°c (medium-rare) 2kg 1.75 – 2 hrs 65ºc 15-20 Mins 71ºc (medium) 2.5kg 2 – 2.5 hrs 57ºc 15-20 Mins 63ºc (medium-rare) 2.5kg 2 – 2.5 hrs 65ºc 15-20 Mins 71ºc (medium) 3kg 2.5 – 2.75 hrs 57ºc 10-15 Mins 63ºc (medium-rare) 3kg 2.75 – 3 hrs 65ºc 10-15 Mins 71ºc (medium) How to cut, prepare & cook your Ribeye Steaks:
- Remove the Whole Ribeye from the freezer & place into the fridge (keeping in the pouch).
- Once the Ribeye feels soft & has semi thawed, remove from the fridge.
- Remove the pouch & cut your preferred thickness Ribeye Steaks.
- Place the steaks you wish to keep frozen into proper freezer bags immediately.
- Squeeze out as much air as possible when placing the steaks in the bags & lay flat in the freezer.
- The remaining steaks you wish to grill can be laid on a wooden board & seasoned. (leave these loosely covered over with foil).
- Once steaks are up to room temp (30 mins approx) they are ready for grilling.
- To cook in a Pan; (this must be hot) add a little oil & gently lay the steak away from you in the middle of the pan. Cook for a few minutes either side until desired doneness.
- To Grill; lay the steak across the middle of the grill turn over after a few minutes & rotate 90 degrees, turn the steak over after a few minutes & rotate 90 degrees to get perfect grill marks on both sides. remove once you have achieved your desired doneness.
Grilling Times & Doneness for Ribeye Steaks:
 Doneness Description Remove temp Final temperature Rare Cool red centre 49°C 52°C Med Rare Warm red centre 54°C 56°C Medium Warm pink centre 60°C 63°C Med Well Slightly pink centre 63°C 66°C Well done Little or no pink 68°C 71°C Easy to follow Informational Videos on how to Roast your Whole Ribeye:
Easy to follow Informational Videos on how to Grill your Ribeye Steaks:
- How to Pan cook a Ribeye Steak
- Quick & simple pan Seared ribeye Steak
- Barbecue Grilled Ribeye Steaks… Pink in the middle
Sharing your Ribeye Roast cooks on Social Media.
Steak Nites or just a simple steak n’ chips meal has always been a firm favourite meal at home or in the restaurant for many years since meat came off rationing in the UK on Independence Day in 1954. The humble steak has always been there as great comfort food, it is quick n’ easy to cook for those feel-good, satisfying meals.
If you enjoy your Date Nites at home with your husband or wife or really fancy showing off that new Barbecue purchase… a few aged Ribeye Steaks will deliver the desired result every time! When having a few unexpected guests over for lunch at short notice, you can whip a few steaks you cut, out of the freezer & defrost them quickly for delicious meals.
Give your guests Restaurant Quality Steaks for a price that won’t break the bank. Enjoying a delicious meal with friends & family is the best way to appreciate delicious food. Showing your food online has become very popular with new ideas trending very quickly.
At Sherwood Foods we love what our online followers create from our meat & shows on Social Media. Their ideas, recipes, videos, methods, tips & tricks are all shared on our Social Media platforms;Â Â Instagram, Twitter or our Facebook Page .
Not everyone knows how to make a Roast Ribeye or cut the perfect Ribeye Steak, your Social Media Posts helps them to learn or get inspiration to try something new. 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 Smoked Whole Ribeye Roast or Thick cut Steak 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 #ribeyeroast #wholeribeye #ribeye
- RECIPES & HOW TO COOK A FULL RIBEYE ROAST
-
How to cook recipes for Whole Ribeye Roast:
How to Make a Ribeye Roast with Stephanie Manley
Cook your Ribeye Steaks like a Boss
How to cut your Whole Ribeye Roast:
- FAQ RIBEYE ROAST
-
Frequently asked questions about a Whole Ribeye Roast:
What is a full Ribeye Roast?
This is the Boneless eye of meat trimmed up, from a full Beef Carvery Rib Roast (5 Bone).
What is the Ribeye Roast used for?
The Ribeye Roast is used for roasting whole or cutting into Ribeye Steaks.
How big is a Ribeye Roast?
These vary in size according to the size of the cattle. The average weight of these is approximately between 2 to 3 kilos.
Are Ribeye Roasts good value for money?
These are the best value for money because they are nearer to a wholesale price per kilo & you get cheap steaks when cutting yourself.
