Rib eye roast Black Angus Premium Grassfed ARG
RIB EYE ROAST BLACK ANGUS PREMIUM GRASSFED ARGENTINA
The rib eye roast from Argentine Black Angus is a beautiful cut of meat that’s best slow-cooked and served in thick slices. It comes from the rib section of the cow and features excellent marbling that works its magic during cooking. This roast comes from 100% grass-fed cattle, giving it a pure flavor and firm texture. Ideal for those who love honest meat with real character.
WHAT IS A RIB EYE ROAST?
A rib eye roast is a whole ribeye in one piece, not pre-sliced like steaks. Because the meat is cooked as a whole, it retains its juices and stays moist. The marbling slowly melts during cooking, resulting in a juicy piece of meat with deep beefy flavor. You can prepare this roast in the oven or low and slow on the barbecue. Let it rest after cooking and then slice thick. No complicated techniques—just quality meat prepared the right way.
BLACK ANGUS PREMIUM GRASSFED ARGENTINA
This meat comes from Black Angus cattle raised in Argentina, where they graze freely on vast grasslands. They’re never fed grains or artificial additives. The result is meat with a firm structure and bold flavor. Argentine beef has been famous for its quality for years—and this is no exception. You can truly taste that these animals were given the time to grow naturally.
ORDER RIB EYE ROAST BLACK ANGUS ARGENTINA ONLINE?
You can easily order this rib eye roast from The Butchery. Our Master Butchers hand-cut each piece and ensure the perfect balance between fat and meat. Order before 11:00 a.m., and we’ll deliver your order the same evening in the Netherlands and Belgium. Prefer a different time? No problem—you choose what suits you best. The meat is quick-frozen and vacuum-packed to ensure it arrives in perfect condition.
An entrecote, sirloin, or ribeye roast is a festive cut of meat that can be prepared in various ways. Below is a handy guide. Scroll through and choose your preferred preparation method!
Preparing entrecote, sirloin, or ribeye roast low and slow (searing & roasting)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear: Sear the meat on all sides in a large pan with butter or on the grill until it’s fully browned, and the fat edge is nicely crunchy.
Transfer: Move the meat to the preheated oven, place the seared roast in an ovenproof dish, and add the cooking juices.
Time: Use the chart below as a guideline; these times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Pink/Well-done: 62°C
Total cooking time: approximately 2 hours.
Reversed sear entrecote, sirloin, or ribeye roast (cooking & finishing on the grill)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well-done: 62°C (lamb)
Total cooking time: approximately 3 hours.
Preparing sirloin, entrecote, or ribeye roast sous vide
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the steaks and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous vide stick settings for beef roasts:
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) | 714.78 |
| Energie (kcal) | 171.00 |
| Vet (g) | 8.80 |
| Verzadigd vet (g) | 4.30 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.80 |
| Zout (g) | 0.08 |
Rib eye roast Black Angus Premium Grassfed ARG
Rib eye roast from grass-fed black angus beef from Argentina.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 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 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Rib eye roast from grass-fed black angus beef from Argentina.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
RIB EYE ROAST BLACK ANGUS PREMIUM GRASSFED ARGENTINA
The rib eye roast from Argentine Black Angus is a beautiful cut of meat that’s best slow-cooked and served in thick slices. It comes from the rib section of the cow and features excellent marbling that works its magic during cooking. This roast comes from 100% grass-fed cattle, giving it a pure flavor and firm texture. Ideal for those who love honest meat with real character.
WHAT IS A RIB EYE ROAST?
A rib eye roast is a whole ribeye in one piece, not pre-sliced like steaks. Because the meat is cooked as a whole, it retains its juices and stays moist. The marbling slowly melts during cooking, resulting in a juicy piece of meat with deep beefy flavor. You can prepare this roast in the oven or low and slow on the barbecue. Let it rest after cooking and then slice thick. No complicated techniques—just quality meat prepared the right way.
BLACK ANGUS PREMIUM GRASSFED ARGENTINA
This meat comes from Black Angus cattle raised in Argentina, where they graze freely on vast grasslands. They’re never fed grains or artificial additives. The result is meat with a firm structure and bold flavor. Argentine beef has been famous for its quality for years—and this is no exception. You can truly taste that these animals were given the time to grow naturally.
ORDER RIB EYE ROAST BLACK ANGUS ARGENTINA ONLINE?
You can easily order this rib eye roast from The Butchery. Our Master Butchers hand-cut each piece and ensure the perfect balance between fat and meat. Order before 11:00 a.m., and we’ll deliver your order the same evening in the Netherlands and Belgium. Prefer a different time? No problem—you choose what suits you best. The meat is quick-frozen and vacuum-packed to ensure it arrives in perfect condition.
An entrecote, sirloin, or ribeye roast is a festive cut of meat that can be prepared in various ways. Below is a handy guide. Scroll through and choose your preferred preparation method!
Preparing entrecote, sirloin, or ribeye roast low and slow (searing & roasting)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear: Sear the meat on all sides in a large pan with butter or on the grill until it’s fully browned, and the fat edge is nicely crunchy.
Transfer: Move the meat to the preheated oven, place the seared roast in an ovenproof dish, and add the cooking juices.
Time: Use the chart below as a guideline; these times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Pink/Well-done: 62°C
Total cooking time: approximately 2 hours.
Reversed sear entrecote, sirloin, or ribeye roast (cooking & finishing on the grill)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well-done: 62°C (lamb)
Total cooking time: approximately 3 hours.
Preparing sirloin, entrecote, or ribeye roast sous vide
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the steaks and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous vide stick settings for beef roasts:
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) | 714.78 |
| Energie (kcal) | 171.00 |
| Vet (g) | 8.80 |
| Verzadigd vet (g) | 4.30 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.80 |
| Zout (g) | 0.08 |