Rib eye roast Black Angus USA (prime grade)
Ooh, what a beautiful cut of meat for a good low & slow session. Nicely marbled and made from top-quality meat. You could definitely wake me up for this every now and then...
Bert-Jan Lantinga
What is a rib eye roast?
Delicious Rib eye Roast from Black Angus USA: perfect for Low & Slow preparation. Laced with fat, bursting with flavor and buttery tender. For the real work!
Black Angus USA
Black Angus USA cattle grow up in North America and spend the first 24 months roaming free on a farmer's property, sometimes as large in hectares as the province of Utrecht. During those two years there is hardly any human intervention. After 2 years, the Black Angus USA cattle 'move' to a feedlot. A feedlot is a large pasture, but not with grass as a surface. Just Google it to get an idea of this. In the feedlots, a so-called grain-fed 'diet' of 120 days is started. That is why it is also referred to as grain-fed beef. The diet gradually changes from dried grass to eventually grain.
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 perfect slow 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 it is thoroughly browned and the fat cap becomes nice and crunchy.
Transfer the meat to the preheated oven, place the roast in an oven dish, and pour in the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check the core temperature of the meat using the temperatures in the table.
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 the meat until the core temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear the meat on all sides until browned and crunchy, reaching the desired core temperature.
Check the core temperature of the meat using the temperatures in the table.
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 steaks and reseal them, 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 the steak in a pan or on the BBQ until golden brown. A torch can also be used. 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) | 944.68 |
| Energie (kcal) | 226.00 |
| Vet (g) | 15.80 |
| Verzadigd vet (g) | 7.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.90 |
| Zout (g) | 0.08 |
Rib eye roast Black Angus USA (prime grade)
Rib eye roast from 100% Certified Black Angus USA.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Shallot
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Ooh, what a beautiful cut of meat for a good low & slow session. Nicely marbled and made from top-quality meat. You could definitely wake me up for this every now and then...
Bert-Jan Lantinga
Rib eye roast from 100% Certified Black Angus USA.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Ooh, what a beautiful cut of meat for a good low & slow session. Nicely marbled and made from top-quality meat. You could definitely wake me up for this every now and then...
Bert-Jan Lantinga
What is a rib eye roast?
Delicious Rib eye Roast from Black Angus USA: perfect for Low & Slow preparation. Laced with fat, bursting with flavor and buttery tender. For the real work!
Black Angus USA
Black Angus USA cattle grow up in North America and spend the first 24 months roaming free on a farmer's property, sometimes as large in hectares as the province of Utrecht. During those two years there is hardly any human intervention. After 2 years, the Black Angus USA cattle 'move' to a feedlot. A feedlot is a large pasture, but not with grass as a surface. Just Google it to get an idea of this. In the feedlots, a so-called grain-fed 'diet' of 120 days is started. That is why it is also referred to as grain-fed beef. The diet gradually changes from dried grass to eventually grain.
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 perfect slow 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 it is thoroughly browned and the fat cap becomes nice and crunchy.
Transfer the meat to the preheated oven, place the roast in an oven dish, and pour in the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check the core temperature of the meat using the temperatures in the table.
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 the meat until the core temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear the meat on all sides until browned and crunchy, reaching the desired core temperature.
Check the core temperature of the meat using the temperatures in the table.
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 steaks and reseal them, 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 the steak in a pan or on the BBQ until golden brown. A torch can also be used. 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) | 944.68 |
| Energie (kcal) | 226.00 |
| Vet (g) | 15.80 |
| Verzadigd vet (g) | 7.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.90 |
| Zout (g) | 0.08 |
