Beef Ribs, Chilled, Vacuum-Packed

Beef Ribs – Rich-Flavoured Latvian Beef for Slow Cooking and BBQ

CEPLĪŠI M.S. Beef Ribs are a quality bone-in beef cut sourced from carefully selected cattle raised in Latvia. Known for their rich beef flavour, natural fat layers and connective tissue, they are particularly suitable for slow roasting, braising, BBQ cooking and preparing flavourful beef stock. The product is supplied chilled and vacuum-packed.

Beef Ribs come from the rib section of the beef carcass. Depending on the butchery specification, the proportion of meat, bone, fat and connective tissue can vary.

The rib section offers a distinctive beef flavour and is well suited to dishes requiring gradual flavour development.

During cooking, some of the natural fat renders, while collagen-rich connective tissue softens during prolonged cooking, contributing to a rich texture.

Beef Ribs can be prepared in the oven, in a Dutch oven, in a BBQ smoker or used to make deeply flavoured beef stock.

CEPLĪŠI M.S. Beef Ribs are supplied chilled and vacuum-packed.

Characteristics of CEPLĪŠI M.S. Beef Ribs

Carefully Selected Latvian Beef. Sourced from selected cattle raised in Latvia according to our quality requirements.

Rich Beef Flavour. The rib section offers a full-bodied taste suitable for slow-cooked dishes.

Bone-In Cut. Bones contribute to the character of cooking liquids and are useful for preparing stock.

Natural Fat Layers. Fat contributes flavour and can help maintain juiciness during cooking.

Connective Tissue. Gentle, prolonged cooking helps develop a tender texture.

Versatile Preparation. Suitable for roasting, braising, smoking, soups and stock.

Chilled and Vacuum-Packed. Supplied in a practical refrigerated format.

Why Choose Beef Ribs?

Beef Ribs are an excellent choice for customers who appreciate rich, natural beef flavour and satisfying slow-cooked meals.

Unlike tender steak cuts such as Ribeye or Striploin, ribs containing substantial connective tissue generally benefit from longer cooking.

Gentle roasting or braising helps soften the meat while developing richly flavoured cooking juices.

Beef Ribs are suitable for family meals, BBQ dishes and professional restaurant kitchens.

Culinary Uses

Slow-Roasted Beef Ribs. Roast gently in the oven until tender.

BBQ Beef Ribs. Smoke at a low temperature for a distinctive smoky flavour.

Braised Beef Ribs. Slowly cook with onions, carrots, garlic, beef stock and herbs.

BBQ-Glazed Ribs. Finish slow-cooked ribs with your preferred BBQ glaze.

Beef Stock. Use the ribs with vegetables and herbs to prepare a richly flavoured stock.

Beef Soups. Add to hearty soups where beef and bone flavours are desirable.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

How to Prepare Beef Ribs in the Oven

1. Prepare the Ribs. Remove from the vacuum packaging and pat dry. Check for bone fragments.

2. Season. Use salt, freshly ground black pepper, garlic, thyme, rosemary or your preferred BBQ seasoning.

3. Brown the Meat. If braising, sear the ribs first to develop flavour.

4. Prepare for Roasting. Place the ribs in an ovenproof dish with a small amount of beef stock and optional vegetables.

5. Cook Slowly. Roast covered at approximately 140–160°C until tender.

6. Check Tenderness. Cooking time depends on rib thickness, meat content and cooking method. The meat should be tender and easy to separate from the bone.

7. Finish the Surface. For a more pronounced crust, briefly increase the oven temperature at the end of cooking.

8. Rest and Serve. Allow the meat to rest briefly before serving.

BBQ Smoker Preparation

For meatier beef ribs, low-and-slow cooking at approximately 110–130°C is suitable.

Thicker cuts often become tender at an internal temperature of approximately 90–96°C, although actual tenderness is the most important indicator.

Cooking may take several hours, depending on the cut and meat thickness.

Thinner ribs or ribs with less meat require a different approach to prevent drying out.

Serving Suggestions

Beef Ribs pair well with mashed potatoes, roasted potatoes, creamy polenta, braised cabbage, grilled vegetables and fresh salads.

Serve with beef jus, BBQ sauce, garlic butter or fresh herbs.

Product Information

Product name: Beef Ribs, Chilled, Vacuum-Packed.

Cut: beef rib section.

Cutting style: bone-in ribs; meat-to-bone ratio varies by cut.

Product type: fresh, chilled, bone-in beef.

Ingredients: beef and bones.

Characteristics: rich beef flavour, natural fat layers and connective tissue.

Uses: slow roasting, braising, BBQ cooking, stock and soups.

Packaging: chilled, vacuum-packed.

Price: calculated according to actual net weight, including bones.

Storage: follow the temperature and use-by date indicated on the packaging.

Preparation: cook thoroughly before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.