Rib steaks Blonde d'Aquitaine
What are rib steaks?
Rib steaks are beautifully marbled stew meat, coming from the first ribs (lower rib, thick rib or fine rib) of beef. So close to rib eye. The meat is fattier than, for example, steak or lean beef steaks, but therefore requires more flavor and less preparation time. Make no mistake, it is still stew meat and it is not without reason that it is also called simmered meat. Simmering slowly gives the best results, so allow at least 2.5 hours. But if you take your time with rib steaks, you will be left with super-tasty meat. From Butchery Beef, beef from the immediate area, carefully selected by Lantinga Sr.
Tip: rib steaks are ideally suited for good gravy. Use it to your advantage ;-)
Rib steaks from Blonde d'Aquitaine
Blonde d'Aquitaine is beef from the region, personally selected by my father from farmers with whom we have been working for years. No meat scandals, more honest beef, which benefits life and taste. The animals graze outside in nature reserves in the summer and their menu consists - in addition to fresh grass - of Lucerne (luxury grass with high nutritional values), corn, grains, potatoes and a daily portion of vitamins and minerals. The animals have plenty of space and are cared for with love. You can taste that respectful approach in these steaks: the meat has an authentic beef flavor. As it used to be and as it should be...
Riblappen are perfect for a hearty stew. Slow cooking brings out the very best in riblappen. The meat becomes super tender, even falling apart, and the rich flavors are fully realized. Naturally, you'll find various recipes on our website, such as this homemade stew with riblappen. Below is a step-by-step guide for a beautiful preparation.
Step 1: Preparing the Riblappen
Take the riblappen out of the refrigerator at least 30 minutes before cooking so they can reach room temperature. This ensures even cooking.
Step 2: Searing
Start by searing the riblappen to achieve a nice brown crust. Heat a knob of butter in a roasting pan and brown the meat on both sides over medium heat until golden brown. This adds extra flavor to the dish and helps retain the natural juices.
Step 3: Adding Flavor Enhancers
After searing, add flavor enhancers such as onions, garlic, carrots, and herbs (for example, thyme and bay leaves). These ingredients add depth to the flavor of the riblappen. You can also add tomato paste for extra umami.
Step 4: Adding Liquid
Pour broth, wine, or beer into the pan. Ensure that the meat is submerged by at least half in the liquid. This helps keep the meat juicy during cooking. Choose beef broth for a robust flavor or use a dark beer for a hearty touch.
Step 5: Slow Cooking
Cover the pan with a lid and let everything simmer on low heat. This can be done on the stovetop, in the oven at 150°C (302°F), or in a slow cooker. The slower the cooking process, the more tender the meat becomes. Plan for at least 2.5 to 3 hours, but longer is better (also for the aroma in your home ;-). Occasionally check to ensure there is enough liquid in the pan, and add some extra broth if necessary.
Step 6: Finishing Touches
Once the meat is soft and tender after a few hours, you can finish the dish with fresh herbs or a splash of vinegar for a fresh contrast to the rich flavors. Let the meat rest for a moment before serving.
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 647.90 |
| Energie (kcal) | 155.00 |
| Vet (g) | 8.00 |
| Verzadigd vet (g) | 3.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.80 |
| Zout (g) | 0.08 |
Rib steaks Blonde d'Aquitaine
Rib steaks from Blonde d'Aquitaine, delicious beef from the region, by Lantinga Sr. personally selected.
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
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Preparation
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Voedingswaarde
What are rib steaks?
Rib steaks are beautifully marbled stew meat, coming from the first ribs (lower rib, thick rib or fine rib) of beef. So close to rib eye. The meat is fattier than, for example, steak or lean beef steaks, but therefore requires more flavor and less preparation time. Make no mistake, it is still stew meat and it is not without reason that it is also called simmered meat. Simmering slowly gives the best results, so allow at least 2.5 hours. But if you take your time with rib steaks, you will be left with super-tasty meat. From Butchery Beef, beef from the immediate area, carefully selected by Lantinga Sr.
Tip: rib steaks are ideally suited for good gravy. Use it to your advantage ;-)
Rib steaks from Blonde d'Aquitaine
Blonde d'Aquitaine is beef from the region, personally selected by my father from farmers with whom we have been working for years. No meat scandals, more honest beef, which benefits life and taste. The animals graze outside in nature reserves in the summer and their menu consists - in addition to fresh grass - of Lucerne (luxury grass with high nutritional values), corn, grains, potatoes and a daily portion of vitamins and minerals. The animals have plenty of space and are cared for with love. You can taste that respectful approach in these steaks: the meat has an authentic beef flavor. As it used to be and as it should be...
Riblappen are perfect for a hearty stew. Slow cooking brings out the very best in riblappen. The meat becomes super tender, even falling apart, and the rich flavors are fully realized. Naturally, you'll find various recipes on our website, such as this homemade stew with riblappen. Below is a step-by-step guide for a beautiful preparation.
Step 1: Preparing the Riblappen
Take the riblappen out of the refrigerator at least 30 minutes before cooking so they can reach room temperature. This ensures even cooking.
Step 2: Searing
Start by searing the riblappen to achieve a nice brown crust. Heat a knob of butter in a roasting pan and brown the meat on both sides over medium heat until golden brown. This adds extra flavor to the dish and helps retain the natural juices.
Step 3: Adding Flavor Enhancers
After searing, add flavor enhancers such as onions, garlic, carrots, and herbs (for example, thyme and bay leaves). These ingredients add depth to the flavor of the riblappen. You can also add tomato paste for extra umami.
Step 4: Adding Liquid
Pour broth, wine, or beer into the pan. Ensure that the meat is submerged by at least half in the liquid. This helps keep the meat juicy during cooking. Choose beef broth for a robust flavor or use a dark beer for a hearty touch.
Step 5: Slow Cooking
Cover the pan with a lid and let everything simmer on low heat. This can be done on the stovetop, in the oven at 150°C (302°F), or in a slow cooker. The slower the cooking process, the more tender the meat becomes. Plan for at least 2.5 to 3 hours, but longer is better (also for the aroma in your home ;-). Occasionally check to ensure there is enough liquid in the pan, and add some extra broth if necessary.
Step 6: Finishing Touches
Once the meat is soft and tender after a few hours, you can finish the dish with fresh herbs or a splash of vinegar for a fresh contrast to the rich flavors. Let the meat rest for a moment before serving.
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 647.90 |
| Energie (kcal) | 155.00 |
| Vet (g) | 8.00 |
| Verzadigd vet (g) | 3.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.80 |
| Zout (g) | 0.08 |