4x packs Beef Rib Trim

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

Availability: In stock

Regular Price: £34.00

Special Price: £24.00

PRICE PER KILO: £13.64
CODE: D174R
 
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  (3396 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.

Head 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 sumptuous gravy
Box Contains:

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

SERVINGS    
 
8-12
 
SAVE £10.00
 
  Professionally shock frozen
-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
Prepare the Meat: At least 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to come to room temperature. Pre-heat the oven to 140°C-160°C/275-325°F/Gas 1-3. About one third of the meat weight gives you the weight of vegetables needed. Try onions, carrots, celery and leeks.

Sear for Flavour: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over. For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over. Do not burn the meat as it makes it taste bitter. Then take out the meat and sear the vegetables until nicely caramelised.

Add the Liquid: After searing the vegetables, place the meat back in the pan. Add wine, stock or a mixture, and herbs such as bay leaf, peppercorns or cloves. Make sure that the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob. This is known as Èdeglazing'. Avoid boiling too quickly as this can make the meat stringy.

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. For the perfect braise we recommend using the oven method as the process is more gentle and the meat does not stick to the bottom of the pot as it can with the hob method. Check from time to time and top up with liquid if needed.

Test the Meat: Cooking times vary depending on the cut and your oven. As a rule of thumb, you should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted into the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.

To view our Slow Cook Beef Rib Trim recipe Click Here

98% of customers liked this product (3396 reviews)

Posted Rating Comment Company Comment
07-Aug-2017   
Tasty, good value for money.
28-Jul-2017   
Excellent products have purchased them on numerous occasions.
25-Jul-2017   
This is always a favourite buy and the family love it when they come.
They think it is delicious, very tasty.
24-Jul-2017   
always can rely on the products sent, never a worry if I'm entertaining.
24-Jul-2017   
This is one of my favourite cuts. It makes a wonderful casserole, slow cooks brilliantly and also is a great standby. One of the cheaper cuts, but so very tasty.
22-Jul-2017  
Good for stews but so far have only used one packet.
14-Jul-2017   
not tried them yet,but if up to usual standards they will be first class
07-Jul-2017   
This has always been one of my favourite Donald Russell products. Never disappointed.
06-Jul-2017   
Using your recipe I have produced fantastic casseroles - and I am not a cook!
05-Jul-2017  
They were good but slightly less flavour than previous.
04-Jul-2017   
They made a very tasty stew and had just the right amount of marbling to make it tasty.
04-Jul-2017   
Consistently superb, new dimensions and quality to casseroles
02-Jul-2017   
A great favourite - infinitely versatile, pack size suits us very well.
01-Jul-2017   
I cooked these slowly in just stock with onions and reduced down the liquid and they because sticky and gorgeous just like boneless spare ribs.
28-Jun-2017  
very good gggggggggggggggggggggggggg
28-Jun-2017   
Great tasting meat and value for money
28-Jun-2017   
This makes a delicious casserole, so tasty
25-Jun-2017  
Cook day before and chill. Fat can then be taken off the top.
24-Jun-2017   
We have bought this a few times after it was originally recommended to us by a friend,my wife uses this in numerous dishes.
22-Jun-2017  
Too much fat for my liking. The taste, however, was great.
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