Beef Prime Ribs, Angus Grain-finished (Chilled)

Weight: 1100

Comes fresh in one piece of ~900g. Can be frozen for longer preservation.

  • The OP Rib. Bone-in rib-eye. Prime Rib. Côte de boeuf. Cowboy steak: this beauty goes by many names, but everyone can agree the taste is inimitable thanks to the subtle flavour of the marrow from the attached bone permeating the meat.
  • Messi isn’t the only great thing out of Argentina. You’re familiar with Australia, New Zealand and US Prime cuts but have you tried the Argentinian Angus? The Argentinians like their beef extra beefy so they are known to breed their cattle longer (3-4 years instead of the usual 2-3 years) for a more intense flavour. Ours is grain-finished for an optimal taste!
  • All our beef is sourced from reputable farms with ethical farming practices and contain no antibiotics, GMO or growth hormones. It is air-flown chilled and halal-certified.
  • How to eat?

  • Marinade: mix rosemary, thyme, garlic powder, sea salt, olive oil, and black pepper in a bowl. Sprinkle all sides of the beef with seasoning, patting it down to coat it well. Let it marinate overnight.
  • Bring beef ribeye to room temperature by letting it sit out of the refrigerator for 45 minutes before cooking. Once ready to cook, preheat the grill to medium-high heat.
  • When grill is hot, place the beef on hot rack and turn burner to medium high heat. Close lid and let roast sear for 5 minutes. Turn roast. Check on roast, turning every 10 minutes or so, till internal temperature reaches 50 degrees Celsius (rare), 55 (medium rare), 60 (medium) or 65 (medium well).
  • Wrap the beef in aluminum foil for 15 minutes before slicing. Serve, and enjoy!
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