Boneless Rib Roast

€19.99 per kg
This roast is similar to the Rib Roast on the bone except the bones have been removed to make it easier for cooking and carving - beautifully marbled meat with just enough fat. This is a premium beef Roast, 100% Irish Pasture reared and dry aged for a minimum of 21 days, to optimise tenderness and flavour.

The rib roast joints have been craftily prepared by our master butcher by removing the bone and cutting it to whatever size you desire. As with every joint, leave it resting once cooked to allow all the wonderful juices to redistribute back into the joint.

Remove the joint from the fridge until room temperature before cooking (stops the roast going from an intense cold to intense heat) rub it down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. It is recommended to sear the joint on the pan first. creating a "basket" of crust to seal all those lovely juices and served with tasty gravy made from pan drippings.

Cooking tip: Add a little beef stock and wine when you are deglazing the tray, followed by a blob of butter to make the most gorgeous gravy.

As with every joint, leave it resting once cooked to allow all the wonderful juices to redistribute back into the joint.