Mon panier


The rib dish is a piece of beef cut from the lower portion of the animal's ribcage. 

This meat is characterized by its fibrous texture and intense taste. 

The rib dish is often used to make simmered or braised dishes, such as pot-au-feu or beef bourguignon.


Butcher's Advice

  1. Preparation :

    • Season the rib dish with salt, pepper and any herbs or spices of your choice. You can also marinate the meat for a few hours or overnight for added flavor.
  2. Sear the meat (optional) :

    • In a hot pan, add a little olive oil or butter.
    • Sear the rib dish on all sides to brown it. This adds flavor to the final dish.
  3. Preparing the casserole or slow cooker :

    • If you are using a casserole dish or slow cooker, place the vegetables (carrots, onions, celery, etc.) in the bottom. They will serve as an aromatic base for the meat.
  4. Long, slow cooking :

    • Place the rib dish in the casserole dish or slow cooker.
    • Pour beef stock or red wine over the meat. The liquid will help tenderize the meat and develop flavor.
    • For cooking in a casserole dish: Cover the casserole dish, place it in an oven preheated to around 150-160°C and cook for several hours (around 3 to 4 hours), until the meat is tender.
    • For slow cooker cooking: Set the slow cooker to low and cook for 6 to 8 hours or more, until the meat is tender.
  5. Checking doneness :

    • The rib dish is done when the meat is tender and can easily be removed from the bones.
  6. Serve :

    • Serve the rib dish with the vegetables and the broth or cooking sauce. The cooking juices can be reduced to create a thicker sauce.

Cooking the rib dish long and slow allows the collagen in the meat to break down, making the meat tender and succulent. Adjust cooking times based on the size and thickness of the piece of meat. Use a meat thermometer or check for tenderness to know when the rib dish is ready.