From our Sandbach counter
Rib of Beef
£16.50
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
A rib of beef joint is a classic roast centrepiece, known for its rich flavour and generous presentation. Find rib of beef at The Butcher’s Blade in Sandbach, Cheshire, for Sunday lunch, celebrations and special family gatherings.How to roast: Follow a trusted recipe based on the joint’s weight and your preferred doneness. Season well, roast using a suitable method and allow the beef to rest before carving.Serving ideas: Serve with roast potatoes, Yorkshire puddings, seasonal vegetables and gravy. Leftover beef is delicious sliced into sandwiches or served cold with pickles.For a traditional roast joint from your local Sandbach butcher, rib of beef makes an impressive choice. Ask the shop for guidance on size, portions and cooking.
Rib of Beef from The Butchers Blade in Sandbach. Rib of beef is a choice for a shared roast rather than the same preparation as short ribs. Consider bone, oven space and the number of guests when selecting your option. Plan potatoes, vegetables and gravy around the joint’s instructions, and give yourself time for resting and carving.
Choosing for your meal
Tell Lee how many people you are feeding and whether you want another meal from the leftovers. Confirm whether your chosen item is bone-in, boneless, rolled or stuffed if the listing does not say. Check that your roasting tin and oven can accommodate it. Cooking time varies with weight, preparation and appliance, so use the specific instructions rather than a single rule for every roast.
Serving ideas
Roast potatoes, seasonal vegetables and a suitable gravy are a useful starting point. Plan their oven space around the main dish and use resting time to finish the sides where appropriate. Any vegetables, stuffing or accompaniments are separate unless explicitly listed. Follow the label for thorough cooking where required, and plan prompt cooling and refrigeration of leftovers.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Fantastic local butcher with a great variety. Always a friendly welcome from Lee and his team , wouldn’t use any other Butchers”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Rib of Beef
Check the cut and weight with Lee and follow the product instructions. Use a clean thermometer rather than judging doneness by time alone. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to plan a Sunday roastLee’s tip
Stand it on its own bones
The bones are a natural roasting rack. Season the fat generously, sear in a hot oven, then turn it down and rest the joint for at least 30 minutes before carving.
What goes with it?
Yorkshire puddings, beef-dripping roast potatoes, horseradish cream and proper gravy. A Bordeaux or Cabernet Sauvignon.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.