Recipe: Slow Cooked Beef Rib Trim

Donald Russell butcher beef rib trim

Winter time means comfort food to me but it doesn’t have to be all carbs and cakes. We were asked by Donald Russell to try out their beef rib trim recipe and see how cheaper cuts can taste good and also be easy to cook.

Beef Rib Trim - Slow Cook

Stefan Kolsch
5 from 1 vote
Course meat
Servings 4 -6


  • 1 kg Beef Rib Trim
  • 4-5 tsp Flour
  • 3-4 tsp Olive oil
  • 100 g smoked Streaky bacon cut into 1cm strips
  • 2 cloves Garlic chopped
  • 200 g baby Shallots or Onions
  • 200 g Button Mushrooms
  • 400 ml Red burgundy wine
  • 200 ml strong Beef stock
  • 2 Bay leaves
  • 20 g Butter diced
  • 2 sprigs Parsley finely chopped
  • Pinch of salt & ground pepper


  • Preheat oven to 160°C
  • Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.
  • Heat the oil in a large, ovenproof casserole dish and sear meat on all sides, remove from the pan and set aside.
  • Using the same pan add bacon, garlic, shallots/onions and mushrooms, braise for 6-8 minutes on a medium heat then add wine, stock, bay leaves and the seared meat.
  • Bring to the boil, cover with a lid and place in the oven for 1½ - 2 hours, stirring once or twice.
  • Test by using a fork, when the meat is ready the fork should cut through the meat with minimum effort.
  • Remove the casserole from the oven, take off the lid and if necessary reduce the sauce gently on the hob to a smooth consistency.
  • To serve, season to taste with salt & pepper and dot with the diced butter, finish with a sprinkle of parsley.
  • Serve with noodles or mashed potatoes.


Donald Russell butcher beef rib trim

The Beef Rib Trim arrived  three days after ordering in a secure box, kept frozen with dry ice packets to keep the items fresh. The recipe is easy to follow, especially with the accompanying youtube video.

Donald Russell butcher beef rib trim
Beef fib trim from Donald Russell

We have cooked this twice now, once in a casserole dish in the oven and once using our slow cooker.  Both ways are easy to prepare and cook but the result is still the same: a good hearty, healthy protein-rich stew; even Mr Foodie has had a go at cooking it!

Food and Drink Glasgow readers can get a 10% discount on orders over £30 by using the code FDG1501 at

We received a portion of Beef Rib Trim from Donald Russell to cook and evaluate.




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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  1. Rob @ Beef

    Looks great, always on the look out for slow cooker recipes.

    How is it reheated?

    1. Glasgow Foodie

      Should be OK re-heated in a microwave. we never had enough left to find out!

    2. Jay

      I buy DR beef rib trim all the time. Flavour wise is way beyond anything I’ve ever bought elsewhere BUT it has a very high proportion of fat so I prefer to cook it the day before, leave it to cool and remove the (thick) layer of fat that forms before reheating….. and everyone knows casseroles etc always taste better the next day anyway so winner all round.

      1. Emma

        thats a great tip, thank you 🙂

  2. Elaine

    I’m planning to make this tomorrow in the slow cooker. How long would you recommend it is cooked for and on high or low? (Apologies if I missed this information somewhere.)

    1. Emma

      🙂 Cook on low for 8-10 hrs, or on high for 4 hrs.

      Let us know how it goes. ❤️

      1. Elaine

        5 stars
        Thank you. Cooked it for about 8 hrs and it was absolutely gorgeous. Husband and son both raved about how gorgeous it was and my son was thrilled by how tender the meat was. It had so much flavour – will definitely make again and again!

        1. Emma

          Ideal food in this weather. Glad you enjoyed it 🙂

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