Rib-eye roast Aberdeen Angus
RIB-EYE ROAST ABERDEEN ANGUS
The Aberdeen Angus rib-eye roast is a large cut of meat that’s perfect when you want to serve something special—without too much fuss. It’s essentially a whole ribeye in one piece, making it ideal for slow cooking in the oven or on the BBQ. Thanks to the marbling, the meat stays juicy and delivers a rich, authentic beef flavour.
WHAT IS A RIB-EYE ROAST?
A rib-eye roast comes from the rib section of the cow. It’s well-marbled with fat, which keeps it from drying out and adds loads of flavour. Since you cook it whole, the inside stays nice and juicy. You only slice it at the table, which keeps the meat firm yet tender. It can be oven-roasted or slow-cooked at a low temperature. Let it rest after cooking, then slice into thick cuts. That’s all it takes.
RANCHO’S RESERVE ABERDEEN ANGUS
This roast comes from Aberdeen Angus cattle raised in Uruguay. The animals roam freely and follow a natural diet of grass, grains, and corn. No hormones or antibiotics are used. The result? Beef with great texture and a rich, pure flavour. No nonsense—just honest meat from cattle raised the right way.
ORDER RIB-EYE ROAST ABERDEEN ANGUS ONLINE?
You can easily order this rib-eye roast online at The Butchery. Our Master Butchers hand-cut and trim each piece to ensure the perfect balance between meat and fat. Order before 11:00 AM and we’ll deliver your order that same evening in the Netherlands and Belgium. Prefer a different time? You can choose your preferred delivery slot. The meat is delivered quick-frozen and vacuum-packed to ensure it stays in perfect condition.
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) | 844.36 |
| Energie (kcal) | 202.00 |
| Vet (g) | 13.00 |
| Verzadigd vet (g) | 6.30 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.10 |
| Zout (g) | 0.08 |
Rib-eye roast Aberdeen Angus
A delicious grain-fed rib eye of premium steakhouse quality. From Aberdeen Angus cattle from Uruguay..
+ 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
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x creamy 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
A delicious grain-fed rib eye of premium steakhouse quality. From Aberdeen Angus cattle from Uruguay..
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Product Information
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Preparation
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Voedingswaarde
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Reviews
RIB-EYE ROAST ABERDEEN ANGUS
The Aberdeen Angus rib-eye roast is a large cut of meat that’s perfect when you want to serve something special—without too much fuss. It’s essentially a whole ribeye in one piece, making it ideal for slow cooking in the oven or on the BBQ. Thanks to the marbling, the meat stays juicy and delivers a rich, authentic beef flavour.
WHAT IS A RIB-EYE ROAST?
A rib-eye roast comes from the rib section of the cow. It’s well-marbled with fat, which keeps it from drying out and adds loads of flavour. Since you cook it whole, the inside stays nice and juicy. You only slice it at the table, which keeps the meat firm yet tender. It can be oven-roasted or slow-cooked at a low temperature. Let it rest after cooking, then slice into thick cuts. That’s all it takes.
RANCHO’S RESERVE ABERDEEN ANGUS
This roast comes from Aberdeen Angus cattle raised in Uruguay. The animals roam freely and follow a natural diet of grass, grains, and corn. No hormones or antibiotics are used. The result? Beef with great texture and a rich, pure flavour. No nonsense—just honest meat from cattle raised the right way.
ORDER RIB-EYE ROAST ABERDEEN ANGUS ONLINE?
You can easily order this rib-eye roast online at The Butchery. Our Master Butchers hand-cut and trim each piece to ensure the perfect balance between meat and fat. Order before 11:00 AM and we’ll deliver your order that same evening in the Netherlands and Belgium. Prefer a different time? You can choose your preferred delivery slot. The meat is delivered quick-frozen and vacuum-packed to ensure it stays in perfect condition.
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) | 844.36 |
| Energie (kcal) | 202.00 |
| Vet (g) | 13.00 |
| Verzadigd vet (g) | 6.30 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.10 |
| Zout (g) | 0.08 |
