Angus rib roast on the bone.



Producer - Staffords Butchers

Stafford Butchers has been in business in the town of Enniscorthy, County Wexford since 1971. We are one of a dying breed of traditional craft butchers that hand-rear our own Angus Cattle on our farm in Killanne, County Wexford. We specialise in our top quality beef and steak but all our meat and poultry is 100% Irish and we have full traceability on all our meats.


FOR THE PERFECT ROAST1. Allow the joint to come up to room temperature for a few hours before roasting it so the cooking time will be more accurate2. When seasoning the beef, do not over salt it, salt draws out the juices and can cause dryness.3. Use a roasting tin that is a little bigger than your joint of beef. 4. Roast the beef at a high temperature for a about 15 minutes to get the heat through to the centre of the joint. Then reduce the temperature to 170C/325F Gas Mark 3 and continue to roast for 12-13 minutes per 500g for rare, 17-18 minutes per 500g for medium and 22-24 minutes per 500g for well done. 5. Take out of the oven and let the joint rest for 20-25 minutes, this allows the beef to relax for more juicer slice of beef.

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