Beef roast

Description

Beef rib roast is a cut with an intense, full flavor and a not overly fibrous, compact structure; the meat has a deep red color with delicate marbling of fat, which adds juiciness and aroma after cooking. Nutritional values include high-quality complete protein, B vitamins (especially B12 and niacin), heme iron, zinc, and selenium, as well as components that support muscle mass and metabolism; when consumed in moderation, it aids in recovery, immunity, and prevention of iron deficiency. In the kitchen, rib roast works well for roasting as a classic roast beef, cutting into steaks for grilling or frying, as well as thin slices for carpaccio or sandwiches; it pairs well with herbs, garlic, and red wine. Store at a temperature of 0–4°C preferably in its original packaging or wrapped, use within 2–3 days, and if frozen at −18°C, it can be stored for several months; thaw slowly in the refrigerator and avoid refreezing.