Prime beef ribs from Black Forest pasture-fed cattle
These juicy and tender prime beef ribs are a true delight when prepared correctly. These special ribs are cut from the 6th to 12th rib and are characterized by a light layer of fat and fine marbling. Due to the high connective tissue content and the intensive strain on the muscle , prime beef ribs require a long cooking time, whether braising or smoking. We offer prime beef ribs from Black Forest pasture-fed cattle, which we influence in our own rearing and slaughtering to ensure species-appropriate animal husbandry and meat quality.
The characteristics of prime beef ribs
Prime beef ribs , also known as cross ribs , are cut from the heavily marbled breast ribs below the neck of the beef. They contain plenty of connective tissue, which requires a longer cooking time. Due to their size, they are often referred to as "dino ribs" or "dinosaur ribs."
Raising our cattle
When you buy prime beef ribs from us, you'll receive only meat from our own herd and from our partners. Our farms are located directly in the Black Forest, near our butcher shop. The animals are raised on our own farm feed, because for us, animal welfare is in harmony with the quality of our products. Short transport routes of no more than 50 km and humane slaughtering on our premises ensure the freshness and quality of our steaks.
Dry-aged beef – quite normal for us
What's trendy today is a tradition for us. Aging meat on the bone is a tried-and-tested process that we consistently apply to our beef steaks. We only offer "dry-aged" beef, where the meat is aged on the bone. Due to the loss of liquid during aging, the beef can lose up to 50% of its weight, but it retains its juiciness and develops an intense, robust flavor.
Preparing Prime Beef Ribs
Preparing prime beef ribs does require some effort, but the result is worth it. The juicy, flavorful meat with a light smoky aroma is a true dream! We recommend seasoning the prime beef ribs with a BBQ rub of your choice (a low-salt spice mix) the day before preparation. The smoker should be set to around 110°C, and the ribs should be smoked for around 3 hours. The ribs are then wrapped in aluminum foil with a liquid, such as cherry juice, and cooked for at least another 2 hours. To check for tenderness, carefully open the package and turn the bone. When the ribs are tender, remove them from the package and place them back on the smoker for around 1 hour to dry and glaze. In the last 30 minutes, they are lightly coated several times with a sweet, fruity BBQ sauce to give them the final shine. A sweet, fruity BBQ sauce goes perfectly with the intense flavor of prime beef ribs .
Core temperature of prime beef ribs
For prime beef ribs , which require a longer cooking time, measuring the core temperature is not useful. The consistency of the meat is the best indicator of proper doneness.
Aus eigenem & Partner ViehbestandPrime Beef Ribs
Prime Beef Ribs
Saftig marmorierte Rinderrippen, 3 Wochen dry aged – perfekt zum Low-&-Slow-Smoken für zartes, voll aromatisches „Dino Rib“-Erlebnis.Regular price
34,99 €
Sale price
34,99 €
Regular price
Unit price
20,58 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
Dienstags und Donnerstags VersandtagCouldn't load pickup availability
Bezahle bequem mit PayPal oder weiteren Zahlungsmitteln 
View full details
Prime beef ribs from Black Forest pasture-fed cattle
These juicy and tender prime beef ribs are a true delight when prepared correctly. These special ribs are cut from the 6th to 12th rib and are characterized by a light layer of fat and fine marbling. Due to the high connective tissue content and the intensive strain on the muscle , prime beef ribs require a long cooking time, whether braising or smoking. We offer prime beef ribs from Black Forest pasture-fed cattle, which we influence in our own rearing and slaughtering to ensure species-appropriate animal husbandry and meat quality.
The characteristics of prime beef ribs
Prime beef ribs , also known as cross ribs , are cut from the heavily marbled breast ribs below the neck of the beef. They contain plenty of connective tissue, which requires a longer cooking time. Due to their size, they are often referred to as "dino ribs" or "dinosaur ribs."
Raising our cattle
When you buy prime beef ribs from us, you'll receive only meat from our own herd and from our partners. Our farms are located directly in the Black Forest, near our butcher shop. The animals are raised on our own farm feed, because for us, animal welfare is in harmony with the quality of our products. Short transport routes of no more than 50 km and humane slaughtering on our premises ensure the freshness and quality of our steaks.
Dry-aged beef – quite normal for us
What's trendy today is a tradition for us. Aging meat on the bone is a tried-and-tested process that we consistently apply to our beef steaks. We only offer "dry-aged" beef, where the meat is aged on the bone. Due to the loss of liquid during aging, the beef can lose up to 50% of its weight, but it retains its juiciness and develops an intense, robust flavor.
Preparing Prime Beef Ribs
Preparing prime beef ribs does require some effort, but the result is worth it. The juicy, flavorful meat with a light smoky aroma is a true dream! We recommend seasoning the prime beef ribs with a BBQ rub of your choice (a low-salt spice mix) the day before preparation. The smoker should be set to around 110°C, and the ribs should be smoked for around 3 hours. The ribs are then wrapped in aluminum foil with a liquid, such as cherry juice, and cooked for at least another 2 hours. To check for tenderness, carefully open the package and turn the bone. When the ribs are tender, remove them from the package and place them back on the smoker for around 1 hour to dry and glaze. In the last 30 minutes, they are lightly coated several times with a sweet, fruity BBQ sauce to give them the final shine. A sweet, fruity BBQ sauce goes perfectly with the intense flavor of prime beef ribs .
Core temperature of prime beef ribs
For prime beef ribs , which require a longer cooking time, measuring the core temperature is not useful. The consistency of the meat is the best indicator of proper doneness.
