Online retailers for Rib of Beef?

Online retailers for Rib of Beef?

Author
Discussion

tj2002

Original Poster:

517 posts

141 months

Friday 3rd December 2010
quotequote all
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?

escargot

17,050 posts

165 months

Friday 3rd December 2010
quotequote all
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.

21TonyK

6,253 posts

157 months

Friday 3rd December 2010
quotequote all
These guys are just up the road from me. First class stuff!

http://www.wellhungmeat.com/dept/organic-beef-roas...

mad4amanda

2,280 posts

112 months

Friday 3rd December 2010
quotequote all
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.

SHutchinson

1,763 posts

132 months

Friday 3rd December 2010
quotequote all
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.

JulesV

1,797 posts

172 months

Friday 3rd December 2010
quotequote all
In the true spirit of PH, why not look here:

http://www.laverstokepark.co.uk/organic-beef-roast...

pad58

12,530 posts

129 months

Friday 3rd December 2010
quotequote all
Expencive!

SHutchinson

1,763 posts

132 months

Friday 3rd December 2010
quotequote all
I can't see these because of our proxy but this is the Ginger Pig 5 rib joint. The 2 litre Coke bottle was added for scale.




D E licious.

wink

surrey7er

3,860 posts

217 months

Friday 3rd December 2010
quotequote all
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!! smile

tj2002

Original Poster:

517 posts

141 months

Friday 3rd December 2010
quotequote all
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!

surrey7er

3,860 posts

217 months

Friday 3rd December 2010
quotequote all
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!!!

escargot

17,050 posts

165 months

Friday 3rd December 2010
quotequote all
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).

SHutchinson

1,763 posts

132 months

Friday 3rd December 2010
quotequote all
Trivet of veg, mega hot oven for 30 mins, turn it down then roast until done.

Get a meat thermometer if you want to be precise, or, sit back and relax then stick the roasties in when you guess it's only got an hour to go.

wink

surrey7er

3,860 posts

217 months

Friday 3rd December 2010
quotequote all
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!! hehe

edited to add to the OP, almost forgot, something that is completely indispensable for me is an ENORMOUS glass of bloody good red. cloud9

Edited by surrey7er on Friday 3rd December 11:05

tj2002

Original Poster:

517 posts

141 months

Friday 3rd December 2010
quotequote all
There will be plenty of red on the go don't worry about that!

I don't like my meat bloody but I do like it pink in the middle with some change in colour throughout the meat. I'm getting hungry now too!

shirt

19,190 posts

149 months

Friday 3rd December 2010
quotequote all
its annoying that the ginger pig farms are about a 20min drive away, yet the butchers are more like 4-5hrs. that rib joint looks amazing.

tj2002

Original Poster:

517 posts

141 months

Friday 3rd December 2010
quotequote all
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.

SHutchinson

1,763 posts

132 months

Friday 3rd December 2010
quotequote all
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!! hehe
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. wink

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. biggrin

Du1point8

21,109 posts

140 months

Friday 3rd December 2010
quotequote all
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 bh after visiting that site and my brain refused to recognise anything that looked like an online shop.

SHutchinson

1,763 posts

132 months

Friday 3rd December 2010
quotequote all
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.