4x packs Beef Rib Trim

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

Availability: In stock

£37.00
PRICE PER KILO: £21.02
CODE: D174R
 
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  (3622 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)

SERVINGS    
 
8-12
  • 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
1. PREPARE THE MEAT
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.

2. SEAR FOR FLAVOUR
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.

3. ADD THE LIQUID
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.

4. THE COOKING PROCESS
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.

5. TEST THE MEAT
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 (3622 reviews)

Posted Rating Comment Company Comment
18-Jun-2018   
Always good quality and good service
18-Jun-2018   
Slow cooker dream meat . Perfect for casserole and curries .
15-Jun-2018   
Always delicious - very high standard
13-Jun-2018  
Great again,cannot say any more
10-Jun-2018   
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
09-Jun-2018   
Gorgeous addition to any casserole. Made the meal a real treat.
09-Jun-2018   
I love these beef trim so tasty and tender
09-Jun-2018   
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?
06-Jun-2018   
Beautiful done in the slow cooker
04-Jun-2018   
Had several times before and it is always tender and tasty when making stew in the slow cooker.
18-May-2018   
Fabulous!! made the Michel Roux Boeuf du Daube grateful the recipe was there!!
18-May-2018   
Exceptional good value for money and perfect for steak and kidney pies, puddings
16-May-2018   
Our favourite, perfect slow cooked
15-May-2018   
We did a slow cooked beef bourguignon with some, and griddled some quickly over a high heat for a salad pitta, both were excellent.
14-May-2018   
Makes wonderful casseroles and stews.
09-May-2018   
Because this product is so tasty I prefer it over diced steak. I use it in curries or casseroles
07-May-2018   
No taste like it. Tender and versatile. From slow cooked stews and casseroles to stir fry this is my meat of choice
05-May-2018   
Tender and full of flavour. I wouldnt buy anything else now, for stews and tagines.
10-Apr-2018   
This makes excellent casseroles full of flavour. Very moreish
09-Apr-2018   
good standby for the freezer - excellent for daubes, stews etc
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