Online retailers for Rib of Beef?
Discussion
I've decided that I'm going to go for quality over quantity for christmas lunch this year and am looking at spending £30-50 on a nice piece of beef to serve 5 and maybe have some left overs. I've heard rib is pretty good for roasting and was thinking it might be best to get it online as I can't really get to a local butcher.
Has anyone got any websites or other cuts they can recommend?
Has anyone got any websites or other cuts they can recommend?
With regards to the cut, you're spot on with a rib of beef. It's the definitive beef roasting joint. For 5 people, a 2 rib joint would be perfectly fine and you'll get this for circa £25-30 usually. For a bit of added flash, a 3 rib looks better on the table and will set you back another £10-15 or so.
No idea about online retailers I'm afraid.
No idea about online retailers I'm afraid.
These guys are just up the road from me. First class stuff!
http://www.wellhungmeat.com/dept/organic-beef-roas...
http://www.wellhungmeat.com/dept/organic-beef-roas...
My Mum used to use these people very good :
http://exmoororganicmeat.co.uk
We now have a local butcher though which is much cheaper and the quality is better still. No good to you in manchester though.
http://exmoororganicmeat.co.uk
We now have a local butcher though which is much cheaper and the quality is better still. No good to you in manchester though.
We recently had a 5 rib joint from these people: http://www.thegingerpig.co.uk/
Utterly stunning, both visually and gastronomically.
It took rather a while to cook. I'll upload the pics.
Utterly stunning, both visually and gastronomically.
It took rather a while to cook. I'll upload the pics.
SHutchinson said:
We recently had a 5 rib joint from these people: http://www.thegingerpig.co.uk/
Utterly stunning, both visually and gastronomically.
It took rather a while to cook. I'll upload the pics.
This. I did their beef butchery course. Proper meat. Fantastic. Served rare with Horseradish & pommery mustard, my favourite meal, end of. Don't forget to serve it rare! Hot oven tho, so the outside is properly cremated!! Utterly stunning, both visually and gastronomically.
It took rather a while to cook. I'll upload the pics.
Thanks for the suggestions so far guys, keep them going!
Any tips for cooking the joint to perfection? I normally just season well, seal, add a little red wine, onion and garlic and whack in foil in the oven for 2 hours or so on a medium heat. I really should apply some forumala to cooking rather than just guesstimating times!
Any tips for cooking the joint to perfection? I normally just season well, seal, add a little red wine, onion and garlic and whack in foil in the oven for 2 hours or so on a medium heat. I really should apply some forumala to cooking rather than just guesstimating times!
It's a fairly personal thing, but I like mine 'crispy' on the outside and bloody in the middle. For this you need a hot oven. I don't use foil but I do like a mound of veg (onion, carrots, garlic mainly) under the roast to keep it out of the water or wine that's in the tin. Helps thicken the gravy too when mashed through a sieve. Crikey I'm getting hungry! Lastly, don't forget the yorkshires. Recent thread on here about them with loads of great tips! Enjoy!!!
Personally I think an expensive rib roast needs to be rare to medium so you get the balance of texture versus fat rendering. It's personal taste though. Because of the nature of a rib, even if you cook it to well done it shouldn't dry out too much (unless you utterly nuke it of course).
By the way SHutchinson, if those photos were a bit clearer, they would definitely qualify as 'meat porn'. I can understand why your hand was shakey though!! 
edited to add to the OP, almost forgot, something that is completely indispensable for me is an ENORMOUS glass of bloody good red.
edited to add to the OP, almost forgot, something that is completely indispensable for me is an ENORMOUS glass of bloody good red.
Edited by surrey7er on Friday 3rd December 11:05
surrey7er said:
By the way SHutchinson, if those photos were a bit clearer, they would definitely qualify as 'meat porn'. I can understand why your hand was shakey though!!
To be fair, it was probably down to a mix of using an iPhone camera and trying to stop 7 stone of labrador climbing on to the bench. 
That joint was obscenely expensive, we picked up a few dozen sausages, a couple of pound of bacon and half a dozen kidneys at the same time. The butcher threw most of the extras in for free. The Hackney shop is just round the corner from my dads house, he's possibly one of their most frequent customers. Every time anyone goes to his house there's always a glazed ham in the bottom oven of his aga.
tj2002 said:
Can't work out from the Ginger Pig website whether they sell and deliver online or not??? Hoping to be able to order it to be delivered a couple of days before Christmas if possible.
Not just me then who cant do it... phew I thought my hangover was a complete b
h after visiting that site and my brain refused to recognise anything that looked like an online shop.tj2002 said:
Can't work out from the Ginger Pig website whether they sell and deliver online or not??? Hoping to be able to order it to be delivered a couple of days before Christmas if possible.
I don't thinkk they do. I think they do a reserve and collect in store service if that helps.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff