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Irish
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The beef rib joint is the most traditional and most recognised of the roast beef joints. This Aberdeen Angus Carvery Beef Rib Joint does not fall short when it comes to flavour and tenderness and is a perfect centrepiece for any event. Cooking on the bone effectively adds even more to the flavour, and looks even more impressive upon serving. Plus, purchasing a beef rib joint to cook in one piece provides the opportunity for a spectacular carving presentation to impress your guests!
Origin: Ireland
Weight: 1.5kg or 3kg
Serves: 7 or 15 (based on 200g per person)
Delivery: Ships fresh
The carvery rib is cut from the rib section of a cow, on the cattle’s forequarters. This bone-in cut of meat is famous for its rich flavour and generous marbling that provides succulent ribs when roasted.
Our Aberdeen Angus Carvery Beef Rib Joint has an amazing flavour and tenderness that is only enhanced by cooking on the bone. Aberdeen Angus is a tranquil, calm breed that provides uniquely tender meat through naturally low-working muscles. This means that the meat on our Carvery Beef Rib Joints melts in your mouth once cooked, ensuring a perfect taste in every bite.
A beef rib joint is a tender cut that’s perfect for roasting or grilling. This is because the forequarters of the cow are not worked hard, ensuring tender, juicy meat. Because of the cut’s high marbling content, this will add to the juiciness during the cooking process.
As a bonus, our Carvery Beef Rib Joint is cut from Aberdeen Angus cattle, which is a famous breed known for its tender meat caused by its low-energy personality.
To cook a beef rib joint, you should first let the joint come to room temperature and season the meat with salt, pepper, and any other flavourings by rubbing the seasoning onto the meat.
For a conventional oven, roast at 220°C for 20 minutes before turning the oven down to 160°C. For a fan-assisted oven, roast at 200°C for 20 minutes before turning the oven down to 140°C.
To calculate the rest of the cooking time, use these formulas:
20 minutes per 450g for medium.
15 minutes per 450g for rare.
Once finished, take the beef rib joint out of the oven and rest for between 15 and 30 minutes before carving.
You should not cover your beef rib joint whilst cooking because it can prevent a crispy crust from developing on the meat. This crust is a staple of beef ribs and you’ll find the flavour to be diminished if this isn’t allowed to form.
A beef rib joint is the perfect choice for roasting due to its high marbling content and cooking on the bone. This ensures that the meat will melt in your mouth once cooked and provides a juicy, flavourful taste in every bite.
Free delivery for orders over £150. Orders under £150 are subject to a £7.99 delivery fee.
Further info on delivery times can be found here.
All orders are shipped in our reinforced chilled packaging to keep the produce safe during transit.
We'll be in touch at each stage of delivery, keeping you up to date on your order's whereabouts.
If you have any questions, please see our FAQs page for further help and advice. Or alternatively email us at homedining@tomhixson.co.uk.
For further information on our Halal Produce, please click here.
We supply quality produce to some of London's finest restaurants. For wholesale queries, please contact our team on 020 7248 3569 or email wholesale@tomhixson.co.uk.
