4x packs Beef Rib Trim

The heavy marbling makes this the ultimate cut for richly flavoured stews.

Availability: In stock

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  (3633 reviews)     
Our Beef Rib Trim is fast becoming an institution with our customers. In fact, it's our most popular slow cook cut. Beef Rib Trim can be quickly seared or slow cooked for deep, delicious flavours, and makes for rich, glossy stews thanks to its wonderful marbling.

Chef's Tip:
If you prefer a stew with lots of flavour but less fat, why not try preparing your Beef Rib Trim casserole the day before? Once cooked, leave to cool completely and store in the fridge overnight. Then, before reheating, you can lift off the excess fat which will have solidified on the top. Try my classic Daube de Boeuf here

Head Butcher's Tip:
On our signature banquet roast, the 5-Bone Rib, these fat fingers of meat are tucked in between the rib bones. When we butcher this cut for our Ribeye Steaks, these parts end up spare. We actually used to put them into our beef sausages, until the famous chef, Albert Roux, came to visit us and asked us what on earth we were doing! We packed up some of these rich, fatty, tasty chunks and sent them to him for his Daube de Boeuf and now you can enjoy the very same cut yourself.
  • Ideal for slow cooking in the richest, beefiest casseroles
  • Heavily marbled, for a really deep flavour
  • This magic cut automatically creates its own rich gravy
Box Contains:

    • 4 packs Beef Rib Trim (pack weight 440g)

  • Cooked beef rib trim in dish with sides
  • Raw beef rib trim on board
  • Cooked beef rib trim on plate
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Information (Typical per 100g)
Energy: 1052 kJ / 253 kcal, Fat: 19.8g, of which Saturates: 8.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.8g, Salt: 0.13g
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over. Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed.

After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 2 - 2½ hrs, or until tender.

98% of customers liked this product (3633 reviews)

Posted Rating Comment Company Comment
Superb flavour and so tender, I cook mine in a pressure cooker for 20 minutes.
Best cut of beef yo’ve never heard of.
will continue to have Themcanmake a lot of different things with them
Just the right amount of fat
Great tasting meat a bit pricy for trimmings but can be seared and put in a sandwich or long slow cooked for a stew or pie.
Nice size portions not had this cut of beef before
Best eaten in cold weather but always good
This cut makes the most deliciously rich stew and is just as good quickly seared in strips.
Plenty of meat that just falls off the bone - full of flavour.
Great for a stew, very flavoursome
As good as ever. Had the meat many times before, please don't change it!
Always good quality and good service
Slow cooker dream meat . Perfect for casserole and curries .
Always delicious - very high standard
Great again,cannot say any more
We make this last 2 full and one light lunch. We have 2 stews with dumplings (and kidney if we have some) with enough meat for 2 people each time, and then we use the remaining gravy for a soup, adding some dried (or fresh) vegetables. Gives beautiful gravy
Gorgeous addition to any casserole. Made the meal a real treat.
I love these beef trim so tasty and tender
Bacon was great.Sausages a bit 'posh' for my other half, but that's not a negative - he agrees they'll be superb with some mixed leaves and a mustardy dressing.Haven't tried the rib trim yet, but I don't think I need proof of its quality. One problem - what do I do with the polystyrene box?
Beautiful done in the slow cooker
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