Prime rib roast Aberdeen Angus
ENTRECÔTE ROAST ABERDEEN ANGUS
An entrecôte roast from the Aberdeen Angus breed is a treat for true meat lovers. This flavorful cut comes from the loin and strikes the perfect balance between tenderness and rich taste. Thanks to its beautiful marbling, the meat stays wonderfully juicy during cooking, making the entrecôte roast an ideal centerpiece for a dinner party or festive occasion. It combines the luxury of entrecôte with the convenience of a roast, guaranteeing you’ll impress at the table.
WHAT IS AN ENTRECÔTE ROAST?
An entrecôte roast is cut from the loin section of the cow, also known as the sirloin. This part lies along the cow's back and delivers one of the most cherished beef cuts: the entrecôte. The roast is essentially a whole entrecôte in one piece, making it perfect for roasting or slow cooking in the oven. The entrecôte roast features a light fat cap on the outside and intramuscular fat, which melts during cooking to keep the meat moist and flavorful.
ABERDEEN ANGUS: NATURAL AND PURE
The entrecôte roast comes from the Aberdeen Angus cattle, a breed originally from Uruguay, renowned for its outstanding meat quality. These cattle roam freely in nature and are raised naturally. They are fed exclusively plant-based diets such as grass, corn, and grains, and are not treated with hormones, preventive antibiotics, or animal by-products. This careful approach is reflected in the flavor of the meat: pure, delicious, and respectful of both animal and environment. A truly honest piece of beef you can proudly serve.
ORDERING ABERDEEN ANGUS ENTRECÔTE ROAST ONLINE?
If you'd like to try an Aberdeen Angus entrecôte roast, The Butchery is the place to be. Our Master Butchers triple-trim each roast to ensure the perfect balance of fat and meat. Ordering is easy: place your order before 11:00 AM and it will be delivered the same evening (in the Netherlands and Belgium). Prefer another delivery time? No problem, you choose what works best. We deliver quick-frozen and vacuum-packed to ensure everything arrives in perfect condition and the quality remains intact.
Entrecôte or ribeye roasts are festive cuts of meat that can be prepared in various ways. Below you’ll find a handy guideline. Scroll through and choose your preferred cooking method!
Preparing Entrecôte or Ribeye Roast Low and Slow (searing & slow roasting)
Plan ahead: Thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for even cooking and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until thoroughly browned and the fat cap becomes nice and crunchy.
Transfer the meat to the preheated oven, place the seared roast in an oven dish, and add the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check: Always measure the internal temperature of these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium Well/Well Done: 62°C
Total cooking time is approximately 2 hours.
Reversed Sear Entrecôte or Ribeye Roast (slow cook & sear)
Plan ahead: Thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook: Cook the meat until the internal temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear: Sear the meat on all sides until browned and crunchy, reaching the desired internal temperature.
Check: Always measure the internal temperature of these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium Well/Well Done: 62°C (lamb)
Total cooking time is approximately 3 hours.
Preparing Entrecôte or Ribeye Roast Sous Vide
Plan ahead: Thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the correct cooking times. Use a sealed vacuum bag (you can pre-season the steak and reseal it, but the original packaging is usually fine for sous vide cooking).
Time: Set the sous vide stick according to the schedule below. If the meat is frozen, add 1 hour to the cooking time.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not increase further during this step.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub halfway through or after cooking.
Sous Vide Settings for Entrecôte or Ribeye Roast
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 690 |
| Energie (kcal) | 165 |
| Vet (g) | 8.4 |
| Verzadigd vet (g) | 4.1 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.3 |
| Zout (g) | 0.08 |
Prime rib roast Aberdeen Angus
This entrecôte roast from Aberdeen Angus combines the luxurious character of entrecôte with the convenience of a roast, guaranteeing you’ll impress at the table!
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Thyme
+ 4,99 |
200 gram black pepper sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
This entrecôte roast from Aberdeen Angus combines the luxurious character of entrecôte with the convenience of a roast, guaranteeing you’ll impress at the table!
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Product Information
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Preparation
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Voedingswaarde
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Reviews
ENTRECÔTE ROAST ABERDEEN ANGUS
An entrecôte roast from the Aberdeen Angus breed is a treat for true meat lovers. This flavorful cut comes from the loin and strikes the perfect balance between tenderness and rich taste. Thanks to its beautiful marbling, the meat stays wonderfully juicy during cooking, making the entrecôte roast an ideal centerpiece for a dinner party or festive occasion. It combines the luxury of entrecôte with the convenience of a roast, guaranteeing you’ll impress at the table.
WHAT IS AN ENTRECÔTE ROAST?
An entrecôte roast is cut from the loin section of the cow, also known as the sirloin. This part lies along the cow's back and delivers one of the most cherished beef cuts: the entrecôte. The roast is essentially a whole entrecôte in one piece, making it perfect for roasting or slow cooking in the oven. The entrecôte roast features a light fat cap on the outside and intramuscular fat, which melts during cooking to keep the meat moist and flavorful.
ABERDEEN ANGUS: NATURAL AND PURE
The entrecôte roast comes from the Aberdeen Angus cattle, a breed originally from Uruguay, renowned for its outstanding meat quality. These cattle roam freely in nature and are raised naturally. They are fed exclusively plant-based diets such as grass, corn, and grains, and are not treated with hormones, preventive antibiotics, or animal by-products. This careful approach is reflected in the flavor of the meat: pure, delicious, and respectful of both animal and environment. A truly honest piece of beef you can proudly serve.
ORDERING ABERDEEN ANGUS ENTRECÔTE ROAST ONLINE?
If you'd like to try an Aberdeen Angus entrecôte roast, The Butchery is the place to be. Our Master Butchers triple-trim each roast to ensure the perfect balance of fat and meat. Ordering is easy: place your order before 11:00 AM and it will be delivered the same evening (in the Netherlands and Belgium). Prefer another delivery time? No problem, you choose what works best. We deliver quick-frozen and vacuum-packed to ensure everything arrives in perfect condition and the quality remains intact.
Entrecôte or ribeye roasts are festive cuts of meat that can be prepared in various ways. Below you’ll find a handy guideline. Scroll through and choose your preferred cooking method!
Preparing Entrecôte or Ribeye Roast Low and Slow (searing & slow roasting)
Plan ahead: Thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for even cooking and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until thoroughly browned and the fat cap becomes nice and crunchy.
Transfer the meat to the preheated oven, place the seared roast in an oven dish, and add the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check: Always measure the internal temperature of these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium Well/Well Done: 62°C
Total cooking time is approximately 2 hours.
Reversed Sear Entrecôte or Ribeye Roast (slow cook & sear)
Plan ahead: Thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook: Cook the meat until the internal temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear: Sear the meat on all sides until browned and crunchy, reaching the desired internal temperature.
Check: Always measure the internal temperature of these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium Well/Well Done: 62°C (lamb)
Total cooking time is approximately 3 hours.
Preparing Entrecôte or Ribeye Roast Sous Vide
Plan ahead: Thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the correct cooking times. Use a sealed vacuum bag (you can pre-season the steak and reseal it, but the original packaging is usually fine for sous vide cooking).
Time: Set the sous vide stick according to the schedule below. If the meat is frozen, add 1 hour to the cooking time.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not increase further during this step.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub halfway through or after cooking.
Sous Vide Settings for Entrecôte or Ribeye Roast
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 690 |
| Energie (kcal) | 165 |
| Vet (g) | 8.4 |
| Verzadigd vet (g) | 4.1 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.3 |
| Zout (g) | 0.08 |
