From our Sandbach counter
Short Rib
£7.50
- 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
Beef short ribs are a flavourful cut that works beautifully with slow cooking or low-and-slow barbecue methods. Available from The Butcher’s Blade in Sandbach, Cheshire, they’re a great choice for a hearty weekend meal or barbecue project.How to cook: Season well and cook gently using a trusted braising or barbecue recipe until the meat is tender. Slow cooking with stock, onions and herbs helps build flavour and soften the meat.Serving ideas: Pair with creamy mash, roasted vegetables, slaw or soft rolls if serving barbecue-style ribs.For flavourful beef cuts from your local Sandbach butcher, short ribs are ideal for slow cooking and relaxed entertaining. Follow the product’s storage and preparation guidance.
Short Rib from The Butchers Blade in Sandbach. A choice for a meal where patient cooking is part of the appeal. Cuts commonly used for braising suit a plan built around a covered pot, a suitable cooking liquid and time to develop tenderness. This is a different shopping decision from choosing a steak for a quick sear: match the cut to the method you intend to use.
Choosing for your meal
Plan the number of portions, the size of your cooking vessel and how much time you have available. Bone-in cuts need to be considered differently from boneless meat when judging serving amounts. Check your selected weight and ask Lee about preparation if needed. Timing depends on the cut, size and appliance; use a suitable recipe rather than an unsupported fixed time.
Serving ideas
Mashed potatoes, beans or bread can make the most of a braising sauce, with greens alongside for contrast. Brown suitable meat in batches if your recipe calls for it and avoid overcrowding. Check safe cooking as well as tenderness, then follow appropriate cooling and refrigeration guidance for leftovers. Suggested vegetables and cooking liquid are purchased separately unless the listing states otherwise.
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 Short Rib
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. 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 slow cook meatLee’s tip
Give it the whole afternoon
Brown the short rib hard on every side, then braise it low and covered with red wine and stock for three hours or so, until the meat pulls away from the bone.
What goes with it?
Creamy polenta or horseradish mash with glazed carrots. A Shiraz or Zinfandel stands up to the richness; try a dark alcohol-free stout.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.