Intensity and refinement

Bone-in beef rib (England)

"A centerpiece with abundant marbling, this bone-in rib steak from the best English pastures offers exceptional juiciness and a deep beefy flavor."
€22,80
€22,80
Weight: 600 g

Livraison Offerte

Dès 150€ d'achat

Chaîne du Froid

Fraîcheur Garantie

Qualité Artisanale

Découpe Tradition

Product Details

Coming from traditional British beef breeds, this bone-in ribeye stands out with its pearly fat cover and dense intramuscular marbling. On-the-bone maturation concentrates the juices, developing buttery notes and a tender texture characteristic of cattle raised on rich English grass. To respect this quality, I recommend reverse searing or a quick sear over embers followed by a prolonged rest wrapped in butcher paper. At Allaert Meat, we select these English beef cuts according to strict criteria of thickness and conformation to guarantee maximum juiciness at the core. Serve it simply sliced thickly, seasoned with crunchy sea salt to enhance the purity of its meat.

Allergens
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery Policy

Delivery and freshness (Belgium only)

  • Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
  • Costs and delivery times: Calculated automatically when validating your cart.
  • Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
  • Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
  • Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Return and Refund Policy

Returns and refunds

  • No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
  • Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
  • Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
  • Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
  • Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Uncompromising quality since 1978
Standard Allaert

Uncompromising quality since 1978

When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.

Delivery 0-4°C

Via DPD Fresh & Secure Chain

Artisanal know-how

Hand-cut and precision

Selected livestock

Beef selected for its flavor and texture

We prioritize animals from carefully managed farms, raised on a controlled diet with respect for their natural growth cycle. This yields beautifully marbled, consistent, and flavorful meat that retains its tenderness when cooked. Each cut is selected for its reliable quality, texture, and authentic beef flavor.

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Everything you need to know before you buy

FAQ about Bone-in beef rib (England)

What characterizes English beef?

England's humid climate offers rich, green pastures all year round. Traditional British breeds develop a very pronounced intramuscular fat layer there. This gives the côte à l'os a particularly melt-in-your-mouth texture and a distinct herbaceous taste.

What's the best technique for cooking this bone-in ribeye?

For a thick cut of meat, the reverse sear method is ideal. Bake the meat at a low temperature (90-100°C) until it reaches an internal temperature of 48°C. Remove it, then sear it aggressively on a very hot cast iron pan or grill for one minute per side to create a caramelized crust.

Why is it crucial to let meat rest after cooking?

When cooking over a fire or in a pan, muscle fibers contract and push moisture towards the center of the cut. A rest of 10 to 15 minutes, ideally on a warm rack, allows the fibers to relax and the juices to redistribute evenly. This will prevent blood from escaping when slicing.

How much bone-in ribeye should I plan per person?

As a butcher, I generally allow between 350 and 400 grams per adult, bone included. The bone accounts for a significant portion of the total weight, but it is essential because it gently conducts heat and protects the meat from drying out during cooking.

How do you properly season a rib of beef of this quality?

The secret lies in simplicity. Generously rub the meat with coarse sea salt at least 45 minutes before cooking to draw out surface moisture and achieve a beautiful crust. Freshly crushed black pepper should only be added at the time of serving to prevent it from burning and developing bitterness on the grill.

How to prepare meat before cooking?

Never take a bone-in rib steak straight from the fridge and throw it on the grill. Let it come to room temperature for at least two hours. A sudden thermal shock would constrict the meat fibers, making the flesh tough to chew, even with prime English beef.