2 packs Beef Rib Trim

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

Availability: In stock

Regular Price: £18.00

Special Price: £12.00

CODE: D532m
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  (248 reviews)     
  • 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:

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

SAVE £6.00
2 packs Beef Rib Trim
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional values: (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

99% of customers liked this product (248 reviews)

Posted Rating Comment Company Comment
Tasty in a stew. I am cooking a casserole at the moment and it smells delicious. Long slow cooking is best.
Always of a reliable and high quality
Great for casseroles. As we are getting on, our appetites are smaller and so one pack does us 2 meals each (2 of us) and then we add dried vegetables and sometimes a stock cube for a hearty soup on the third day. What superb value.
really tender and full of flavour!
As mentioned previously - very disappointed - I hope when you make all your Beef Wellingtons you will cut off the pointed ends and make both ends the same and the correct length so everyone enjoys their dinner
An extra tasty cut especially when slow cooked
Happy with this again but is always good slow cooked.
Another favourite product I use it in casseroles and steak and ale pies again individual portions for the freezer
Cooked it the other day and left to cool over night and took the fat off next day and reheated, delicious
excellent for casseroles.
The only meat to put in a beef stew or similar
Could quality get any better::::NO
The beef trim makes a tasty stew. Just the right amount of marbling.
Great base for beef bourguignon
Excellent value and taste.
Gorgeous as ever and cooked perfectly.
They make a lovely tasty dish
Because they make such fantastic casseroles
great taste makes a lovely casserole
Great product, makes the most delicious flavoursome casseroles
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