High rib of Black Forest pasture-fed beef
The prime rib , also known as the ribeye , is a juicy, flavorful cut of beef. Due to its high connective tissue content, the meat is particularly well-suited for gentle preparation. Perfect for "low & slow" cooking on the grill or smoker, but also in the oven, the prime rib creates a high-quality roast for special occasions and holidays. This cut comes from the rib and neck area of the beef. Thanks to our own breeding and slaughtering operations and our collaboration with selected partner farms, we have a direct influence on species-appropriate animal husbandry and first-class meat quality.
The properties of the high rib
The prime rib is a cut from the neck and back of the beef, which, due to the strain on the muscle, ensures a higher proportion of connective tissue. This cut is therefore ideal for braising or low-temperature cooking, resulting in a wonderfully tender meat. It also offers an intense flavor experience when used as a goulash .
Raising our cattle
When you buy Hohe Rippe from us, you'll receive meat exclusively from our own livestock or from our partner farms, also located in the Black Forest. The animals are raised exclusively on our own farm's feed. Our philosophy is: If the animals are well, so are the people. Short transport routes of no more than 60 km and stress-free slaughter directly in our butcher shop contribute to the quality of our products while protecting the environment.
Preparation of prime rib
Preparation of pot roast beef
Recipe for 4-5 people
Ingredients: 1 kg prime rib, 2 onions, 1 carrot, 1 leek, 250 ml dry red wine, 500 ml broth
Season the roast with salt, pepper, and paprika and sear on all sides in a hot pan. Peel and dice the onions, peel the carrots, and slice them with the leeks. Place the roast in a deep roasting pan, sauté the vegetables in the pan, and deglaze with red wine and half of the stock. Pour the stock over the roast and braise in the oven at 160°C for about 2.5 to 3 hours, adding more stock as needed.
Once the roast is tender, remove it and puree the vegetables into a smooth gravy. After letting it rest for 5 minutes, slice the roast and serve with the gravy. Dumplings or mashed potatoes are ideal accompaniments.
Aus eigenem & Partner ViehbestandHigh rib
High rib
Aromatic cut with a high proportion of connective tissue, ideal for braising or low & slow cooking.
Regular price
51,98 €
Sale price
51,98 €
Regular price
Unit price
25,99 €
per
kg
Tax included.
Shipping calculated at checkout.
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High rib of Black Forest pasture-fed beef
The prime rib , also known as the ribeye , is a juicy, flavorful cut of beef. Due to its high connective tissue content, the meat is particularly well-suited for gentle preparation. Perfect for "low & slow" cooking on the grill or smoker, but also in the oven, the prime rib creates a high-quality roast for special occasions and holidays. This cut comes from the rib and neck area of the beef. Thanks to our own breeding and slaughtering operations and our collaboration with selected partner farms, we have a direct influence on species-appropriate animal husbandry and first-class meat quality.
The properties of the high rib
The prime rib is a cut from the neck and back of the beef, which, due to the strain on the muscle, ensures a higher proportion of connective tissue. This cut is therefore ideal for braising or low-temperature cooking, resulting in a wonderfully tender meat. It also offers an intense flavor experience when used as a goulash .
Raising our cattle
When you buy Hohe Rippe from us, you'll receive meat exclusively from our own livestock or from our partner farms, also located in the Black Forest. The animals are raised exclusively on our own farm's feed. Our philosophy is: If the animals are well, so are the people. Short transport routes of no more than 60 km and stress-free slaughter directly in our butcher shop contribute to the quality of our products while protecting the environment.
Preparation of prime rib
Preparation of pot roast beef
Recipe for 4-5 people
Ingredients: 1 kg prime rib, 2 onions, 1 carrot, 1 leek, 250 ml dry red wine, 500 ml broth
Season the roast with salt, pepper, and paprika and sear on all sides in a hot pan. Peel and dice the onions, peel the carrots, and slice them with the leeks. Place the roast in a deep roasting pan, sauté the vegetables in the pan, and deglaze with red wine and half of the stock. Pour the stock over the roast and braise in the oven at 160°C for about 2.5 to 3 hours, adding more stock as needed.
Once the roast is tender, remove it and puree the vegetables into a smooth gravy. After letting it rest for 5 minutes, slice the roast and serve with the gravy. Dumplings or mashed potatoes are ideal accompaniments.
