From our Sandbach counter
Rib of Beef
£16.50
Premium locally sourced rib joint expertly prepared by our butchers.
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.
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
Follow the product’s specific cooking instructions; fillings, coatings and pack sizes change the method. Confirm the recommended temperature and time with Lee before cooking. 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
A little extra at the table
Prepare your sides first so you can give the meat your full attention and let it rest before serving.
What goes with it?
Try mushrooms, potatoes and peppery leaves, with Malbec or sparkling blackcurrant.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.