Rib Roast on the bone

€19.99 per kg
The signature roast in FX Buckley Butchers. The 5-bone Carve rib roast joint on the bone is a classic - beautifully marbled meat with just enough fat, cooked on the bone to provide full flavours and moist tenderness. You can choose from 1-5 ribs depending on your needs. 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 to allow you cook it on the bone and effortlessly remove the bone for easy carving. Cooking anything on the bone always add fantastic flavour to the meat.

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. 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.

Cooking Tip: Instead of using a trivet, cut onions, carrots, parsnips & celery into medium pieces and use these as the base of your roasting. These and the juices from the joint will be the base of a delicious, home made gravy.

Cooking Tip: For sealing a large piece of meat on the bone, tie a piece of string to the middle rib to help you manevour the large joint as it will be hot. Also when the joint is cooked, the string can help you lift the whole piece out of the roasting tray for the deglazing process.

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