Code: D5703

Ribeye Steaks & Beef Rib Trim

Product Description
SKU:
D5703
Weight:
0.000 KGS
mc_id:
38340
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D5703
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D5703
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Q239,Q346,Q347,Q255
£54.00

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Ribeye Steaks & Beef Rib Trim

£54.00

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  • Ribeye Steak
    • Energy: 1052 kJ/253 kcal
    • Fat: 19.8g, of which Saturates: 8.9g
    • Carbohydrate: 0g, of which Sugars: 0g
    • Fibre: 0g
    • Protein: 18.8g
    • Salt: 0.13g

    Beef Rib Trim
    • Energy: 1052 kJ/253 kcal
    • Fat: 19.8g, of which Saturates: 8.9g
    • Carbohydrate: 0g, of which Sugars: 0g
    • Fibre: 0g
    • Protein: 18.8g
    • Salt: 0.13g

    Storage
     

    Frozen-iconFrozen-icon

    Storage: Keep frozen at -18°C or below
    Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
    Shelf life defrosted: Store in refrigerator and use within 24 hours

  • Product description

    Enjoy great-tasting meals with this Donald Russell customer-favourite bundle. Our award-winning Ribeye Steaks are deliciously juicy and full of rich flavour. Prepared by hand by our experienced Butchers, they're matured for at least 35 days until the flavour reaches its peak.

    Our Beef Rib Trim is an excellent cut for slow-cooking. Let the generous marbling melt and add rich flavour to the sauce or gravy. We use it in our curries and pies, and it makes a delicious stew too.

    NUTRITIONAL INFORMATION

    Energy: 1052 kJ/253 kcal
    Fat: 19.8g, of which Saturates: 8.9g
    Carbohydrate: 0g, of which Sugars: 0g
    Fibre: 0g
    Protein: 18.8g
    Salt: 0.13g
    Energy: 1052 kJ/253 kcal
    Fat: 19.8g, of which Saturates: 8.9g
    Carbohydrate: 0g, of which Sugars: 0g
    Fibre: 0g
    Protein: 18.8g
    Salt: 0.13g

    HOW TO STORE

    1. Storage: Keep frozen at -18°C or below
    2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
    3. Shelf life defrosted: Store in refrigerator and use within 24 hours

    (Typical per 100g)


    Ribeye Steak
    • Energy: 1052 kJ/253 kcal
    • Fat: 19.8g, of which Saturates: 8.9g
    • Carbohydrate: 0g, of which Sugars: 0g
    • Fibre: 0g
    • Protein: 18.8g
    • Salt: 0.13g

    Beef Rib Trim
    • Energy: 1052 kJ/253 kcal
    • Fat: 19.8g, of which Saturates: 8.9g
    • Carbohydrate: 0g, of which Sugars: 0g
    • Fibre: 0g
    • Protein: 18.8g
    • Salt: 0.13g

    Storage
     

    Frozen-iconFrozen-icon

    Storage: Keep frozen at -18°C or below
    Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
    Shelf life defrosted: Store in refrigerator and use within 24 hours

    Cooking Instructions:   Ribeye Steak Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

    Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

    Rare: 1-2 minutes per side, rest for 6 minutes
    Medium: 3 minutes per side, rest for 4 minutes
    Well Done: 4-5 minutes per side, rest for 1 minute

    Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time. Beef Rib Trim Cooking guidelines from defrosted: 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.

    Ensure product is piping hot throughout.
    Cooking appliances vary in performance, these are guidelines only.

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