Beef Ribeye Roast, Chilled, Vacuum-Packed

Beef Ribeye Roast – Premium Latvian Beef, Aged for at Least 15 Days

Beef Ribeye Roast is a premium boneless ribeye cut prepared as a whole roasting joint. Known for its natural marbling, tender texture and rich beef flavour, CEPLĪŠI M.S. Ribeye Roast is produced from carefully selected Latvian beef and aged for at least 15 days.

Ribeye Roast comes from the rib section of the beef carcass – the same anatomical area used for Ribeye steaks.

Unlike individual steak portions, Ribeye Roast is presented as a whole boneless cut, making it particularly suitable for oven roasting and serving several guests.

Its characteristic intramuscular fat distribution, commonly known as marbling, contributes to flavour and juiciness during cooking. The degree of marbling naturally varies between individual pieces of beef.

Ribeye Roast is an excellent choice for special occasions, family gatherings and professional restaurant kitchens where meat quality, controlled cooking and attractive presentation are important.

Characteristics of CEPLĪŠI M.S. Ribeye Roast

Carefully Selected Latvian Beef. Individual carcass assessment and raw material selection are essential parts of our quality control process.

Natural Marbling. Intramuscular fat contributes to the characteristic flavour and juiciness of Ribeye.

Aged for at Least 15 Days. Controlled ageing helps develop tenderness and flavour.

Ideal for Whole-Joint Roasting. The cut is particularly suitable for gentle oven roasting and subsequent portion slicing.

Rich Beef Flavour. Its distinctive flavour pairs well with simple seasoning and classic accompaniments.

Suitable for Special Occasions and HoReCa. The whole cut allows attractive presentation and flexible portion sizes.

Ribeye Roast vs Ribeye Steak

Both products originate from the same anatomical section of the beef carcass.

Ribeye Steak is an individual portion cut to a specific thickness, usually cooked in a frying pan or on a grill.

Ribeye Roast is a whole boneless ribeye joint, typically roasted in the oven while monitoring its internal temperature.

Cooking the beef as a whole joint makes it possible to slice portions of different thicknesses after roasting.

Culinary Uses

Classic Ribeye Roast. Roast the whole cut with salt, black pepper, garlic and rosemary.

Reverse Sear. Cook gently at a lower temperature before briefly searing the exterior at high heat.

Ribeye Roast Beef. Roast the whole joint and slice after resting, serving with gravy or other accompaniments.

Celebration Roast. Serve with roasted potatoes, root vegetables and a rich beef jus.

Restaurant Portions. Slice the cooked roast into attractive portions for plated dishes.

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.

Our beef steak cuts are aged for at least 15 days to support tenderness and flavour development.

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

How to Prepare Beef Ribeye Roast

1. Prepare the Beef. Remove the roast from its vacuum packaging and pat dry. Season with salt, freshly ground black pepper, garlic or rosemary.

2. Preheat the Oven. For gentle roasting, an oven temperature of approximately 110–130°C can be used. Place the beef on a rack above a roasting tray.

3. Monitor Internal Temperature. Use a meat thermometer rather than relying only on cooking time, as the size and shape of the roast affect cooking duration.

4. Develop a Crust. For a Reverse Sear preparation, briefly brown the exterior at high heat after gentle roasting.

5. Rest the Meat. Allow the roast to rest before slicing to reduce moisture loss.

6. Slice and Serve. Slice against the grain into portions of your preferred thickness.

Approximate Internal Temperatures by Doneness

• Rare: 49–52°C

• Medium Rare: 53–56°C

• Medium: 57–63°C

• Medium Well: 64–67°C

• Well Done: 68°C and above

These ranges describe culinary doneness, not guaranteed food safety. For whole beef roasts, a minimum internal temperature of 63°C followed by at least 3 minutes of resting is a commonly recommended food safety benchmark. Lower-temperature cooking requires appropriate food safety precautions and controlled preparation.

Serving Suggestions

Serve with potato gratin, roasted potatoes, buttered vegetables, asparagus, mushroom sauce or beef jus.

The natural flavour of Ribeye Roast can also be enjoyed with just salt, freshly ground black pepper and a little herb butter.

Product Information

Product name: Beef Ribeye Roast, Chilled, Vacuum-Packed.

Cut: boneless ribeye from the beef rib section.

Product type: fresh, chilled beef.

Ingredients: 100% beef.

Ageing: aged for at least 15 days.

Characteristics: natural marbling, tender texture and rich beef flavour.

Uses: whole-joint roasting, roast beef, Reverse Sear and portioned dishes.

Packaging: chilled, vacuum-packed.

Price: calculated according to actual net weight.

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

Preparation: cook before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.