Festive Angus Ribeye Roast

Festive Angus Ribeye Roast

Festive Angus Ribeye Roast

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Regular price Dhs. 918.00
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Weight: Around 3 kg.

Enjoy our Black Angus Ribeye Roast from Jack's Creek Australia. All our festive items come with our La Carne Roasting kit which includes: fresh rosemary and thyme, a bulb of fresh garlic and butcher's string for tying into a roast.

Considered one of the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut from the main muscle attached to the spine. The special appeal of rib-eye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.

About the producer: Jack's Creek Australia

About the producer: Jack’s Creek Angus beef is derived from Angus cattle, grain fed for 100 to 120 days on a specifically formulated high energy grain diet and are a minimum of 50% Black Angus.

Jack’s Creek Angus are bred and grown in the prime agricultural areas of the Liverpool Plains in Northern New South Wales and the Darling Downs in South East Queensland. All of the cattle are raised free range for the first part of their lives in a natural clean environment, grazing on the abundance of natural grasses in Eastern Australia.

Our Angus beef is graded as marble score 1-2 and primal cuts can be weight ranged.

Jack’s Creek Grain Finished Angus Beef:

  • Minimum 50% Black Angus
  • Grain Fed 100-120 days
  • Primal Cuts weight ranged
  • Halal Accredited

Note: Actual product may be slightly different from image.

Should you prefer a different sized roast, please call us to personalize your order at 058 500 MEAT (6328).

  • Quality and Quantity Check
  • Prepared to order
  • Secure payments
  • In stock, ready to deliver
  • Inventory on the way
  • Free delivery above 300 dhs across UAE
Cooking Recommendations

La Carne Roasting Recommendations using dry-brining and reverse sear methods.

1. Dry-brine.

Dry-brining maximizes flavor and caramelization. First, trim extra fat or silver skin off your meat with a sharp knife. Pat dry then generously salt your meat. Don’t worry, most will fall off on the grill or you can wipe off if cooking indoors. Place the meat on a wire rack over a sheet pan or plate and chill in the fridge. This wIll allow air to circulate under the meat. Wait at least 12 hours or overnight. For this reason, we recommend ordering a roast for the day BEFORE you plan to cook it, to allow time for dry-brining.

2. Prepare your oven, insert thermometer & add in some veggies and aromatics

Pre-heat your oven to its lowest setting or higher with a max of 110C. The lower the temp, the more even the cook, but the longer it will take. Pat dry meat before seasoning with pepper (dry-brining has pre-salted the beef)) and inserting your probe thermometer (you can use an instant-read thermometer, however opening the oven to check temperatures may lengthen cooking time). Maximize your oven use by laying your roast on top of a mix of chunky onions, garlic, potatoes, carrots and other veggies of choice for a flavorful treat. Best practice is to have the beef suspended above the vegetables on a wire rack. Cook the meat slowly until your thermometer reads the desired internal temp of 52C for rare, 57C for medium-rare and 63-66C for medium-med well. Rest the meat for at least 30 mins under loose foil while you crank up the oven heat to its highest temperature. Then it's time to make a sauce.

3. Make a sauce (do this while resting your roast)

Strain the drippings and any leftover braising vegetables and aromatics through a sieve. Stir in some butter until just thickened. If the sauce is too loose, option to add in a cornstarch slurry or start with a roux, then add in the leftover strained or blended jus. Season to taste, maybe adding a dash of Worcestershire sauce.

4. Caramelize the meat, and it's time to eat!

Resting the roast ahead of caramelizing means you don’t have to rest it afterwards.
10 minutes before guests are ready for to have the roast, place the meat in the oven until brown and crisp on the outside. Keep an eye on it! Then serve with your favorite sides and sauce.

Check out our recipes
Where this meat is from

Australia.

Learn more about this producer
Weight

3 kg. This Cube Roll has a wide cross-section hence 3kg is the recommended weight by our butchers for a worthy roast that will maintain moisture.

Read our Best Meat Practice

DELIVERY SCHEDULE - WE NOW DELIVER SAME OR NEXT DAY IN ABU DHABI AND WITHIN 2 DAYS FOR REMOTE AREAS/OTHER EMIRATES.

RUWAIS DELIVERIES ARE ONLY DONE ON TUES/THURS/SAT (Pls order by 10am the day before).

We are a premium butchery offering a high level of service through an established cold chain, which means we require time to prepare and deliver orders. Please organize your menu in advance and order for delivery on the day before you need to prepare or cook your meat, so we can deliver within enough time for you to enjoy your meat experience.

If you order by 10am, we may also deliver on the same day in Abu Dhabi if our capacity permits. Otherwise your order will be delivered the next day in the afternoon.

Delivery time is before 7pm, however we will try to fulfil any time preference if we can, if you leave a note at checkout.

For morning deliveries, please request it in notes and we will contact you to coordinate further.

For deliveries outside Abu Dhabi, we work with a third party delivery partner and will contact you to arrange the time, which would be within 2 days of ordering.

For Ruwais, delivery days are Tue/Thu/Sat. Please order by 10am the day before for Ruwais deliveries.

MINIMUM ORDER REQUIREMENT

Please note that the minimum order for free delivery at these locations (city limits only) is 300 dhs and La Carne reserves the right to ask the customer to pay a delivery fee of 50 dhs if below the required minimum order. If in doubt about delivery to your area, contact us at 058-500-6328 to confirm.

In order to protect you and our team, only online payment is available to assist contactless delivery.

Customers should receive their orders in person or by a representative with access to a cooler/refrigerator to keep meat items in good condition.

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