All Esk Beef Products
Macronutrients per 100g
Esk Beef | Brisbane Valley, QLD
The centrepiece Sunday roast. Prime rib boned out, rolled and tied. Even cooking, easy carving, generous marbling from the Charolais cross. Reverse sear for a deep crust and a medium-rare centre.
FarmGallanani, Esk QLD
RegionBrisbane Valley, QLD
BreedCharolais & Charbray
FarmersBen Drynan & Family
ProcessingBrisbane Valley Meats
IngredientsBEEF
Cut OverviewAbout This Cut
The rolled rib roast is the prime rib boned out, rolled and tied into an even cylinder. Same premium cut, with predictable cooking, even doneness edge to edge, and dead simple carving at the table.
Reverse sear method: low and slow first, then a high-heat blast at the end. It gives you the most consistent doneness edge to edge with a deeply browned crust.
Esk Beef - Brisbane Valley, QLD
SourcingHow They Are Raised
RaisingPasture and leucaena
HandlingLow-stress handling practices
What Goes In
HormonesNone used
AntibioticsNone used
PreservativesNone
Nutrition
Nutritional Values
Data Source
Beef, rib roast, untrimmed, raw. Typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
245kcal
Energy per 100g
245 kcal
1025 kJ · typical average
Protein18.0g
Complete protein. All essential amino acids present.
Total Fat19.0g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy245 kcal / 1025 kJ▼
Total energy from protein and fat.
Protein18.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat19.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated8.2 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium60 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron1.9 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.1 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.5 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.2 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Straight from the farm
Why This Rib Roast
Origin
▼Farm name (Gallanani), region (Brisbane Valley, QLD), and the Drynan family are declared by the farm.
Full Supply Chain Traceability
▼Processed at Brisbane Valley Meats, around 10km from the farm. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Charolais and Charbray cattle raised on improved pasture and leucaena. Raising method, feed inputs, and handling declared and verified.
Accurate Nutritional Profile
▼Nutritional values are sourced from FSANZ AFCD and presented as typical averages per 100g. They are not absolute or guaranteed values.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
01Storage
Refrigeration
Keep at or below 4°C. Use within 2-3 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 90 minutes before cooking. A whole roast needs the time to take the chill off the centre.
Best Cooking Method
Reverse sear in the oven: 130°C low and slow until 50°C internal, rest, then a 220°C blast for 8-10 minutes to crust the outside.
Seasoning
Heavy flaky salt and cracked pepper. Optional rosemary, thyme and crushed garlic rub for a classic crust.
Internal Temperature
Medium-rare 55-57°C. Medium 60-63°C. FSANZ safe minimum is 63°C for whole cuts. Pull 5°C under target for carryover during the rest.
Resting
Rest 20-30 minutes loosely tented in foil. Cut the kitchen string and carve into clean rounds across the grain.
Recipe Suggestions
Recipes
01
Reverse-Seared Rolled Rib Roast
▼You'll Need
Rolled rib roast (~2.5-3kg)2 tbsp beef tallow or olive oilFlaky saltCracked black pepper4 garlic cloves, crushed4 sprigs rosemary4 sprigs thyme
Method1Bring the roast to room temperature, around 90 minutes out of the fridge. Pat dry.
2Season heavily with flaky salt and cracked pepper on all sides. Rub the surface with tallow, garlic, rosemary and thyme.
3Roast at 130°C, low and slow, for around 2 hours until the internal hits 50°C. Use a probe thermometer.
4Pull the roast and rest 20 minutes loosely tented in foil. Crank the oven to 230°C while it rests.
5Return the roast and blast for 8-10 minutes until deeply browned and 55°C internal.
6Rest a further 20 minutes. Cut the string and carve into thick rounds across the grain.
Tip: Pull at 50°C and let carry-over plus the high-heat sear land you on a perfect medium-rare. Trust the thermometer, not the clock.
02
Roast Beef with Yorkshire Puddings
▼You'll Need
Rolled rib roast (~2.5-3kg)Flaky salt and cracked pepper3 tbsp beef tallow (plus rendered drippings)3 large eggs150g plain flour200ml whole milkPinch of fine salt
Method1Bring the roast to room temperature. Season heavily with salt and pepper.
2Roast at 130°C until 52°C internal, around 2 hours. Pull and rest 25 minutes loosely tented. Reserve the rendered tallow from the tray.
3While the roast rests, whisk eggs, flour, milk and a pinch of salt to a smooth batter. Rest the batter 20 minutes.
4Crank the oven to 230°C. Spoon a teaspoon of beef tallow into each hole of a 12-cup muffin tin and heat in the oven until smoking hot.
5Pour the batter into the screaming-hot tins. Bake 18-22 minutes until risen and crisp.
6Carve the rested roast into thick rounds across the grain. Serve with the Yorkshire puddings and the pan jus.
Tip: The roast's tallow drippings make the best Yorkshires. Don't waste them on regular oil. Get the tin ripping hot before the batter goes in.
03
Smoked Prime Rib
▼You'll Need
2.5kg Esk Beef rib roast3 tbsp flaky salt2 tbsp coarse black pepper1 tbsp garlic powder2 tbsp Dijon mustardHickory or oak smoking woodHorseradish cream to serve
Method1Salt the roast 24 hours ahead. Rest uncovered in the fridge to dry the surface (key for the smoke to grip).
2Bring to room temp 1 hour before cooking. Coat in a thin layer of Dijon, then dust evenly with pepper and garlic powder.
3Set the smoker to 110 degrees C with hickory or oak chunks. Place the roast bone-side down on the grate.
4Smoke 3-4 hours, or until a probe reads 50 degrees C in the deepest part. Time depends on size, trust the probe not the clock.
5Pull the roast. Rest tented loosely with foil for 20 minutes while you fire up the grill or oven to maximum heat.
6Sear the rested roast direct over the coals (or under a 260 degree C grill) 3-4 minutes per side until a deep mahogany bark forms. Rest 10 more minutes. Carve thick across the grain. Serve with horseradish cream.
Tip: The bark on a smoked prime rib is the entire point. Skip the Dijon if you want a drier bark, but the mustard helps the pepper stick without changing the final taste.
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