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FROM LOCAL FARMS

Belted Galloway – Prime Rib Steak – 2kg+

Nidderdale Belted Galloway

Grass Fed – Salt Aged for 28 days

Our Belted Galloway Prime Rib steak, sourced from a trusted farm in Nidderdale, North Yorkshire, epitomises traditional British quality. This grass-fed beef, aged for 28 days alongside Himalayan rock salt, offers unparalleled tenderness and depth of flavour. The bone-in cut from the forerib is chined for easy carving.

£65.00

Out of stock

Approximate Weight: 2kg +
Serves: 6
Shelf life: Min 10 days

Related Recipes from The Grid Iron Gourmet

Recipes for this coming soon

Our Belted Galloway Prime Rib steak offers a unique dining experience, sourced directly from a local farm in Nidderdale, North Yorkshire. This cut, from the forerib, offers a taste of traditional beef at its finest. Our Belted Galloway beef is grass-fed, ensuring a depth of taste and a texture that sets it apart.

Aged for 28 days in our specialised maturation room, where Himalayan rock salt purifies the air, this process enhances the meat’s natural tenderness and imbues it with a subtle, yet distinctly refined flavour profile. The presence of the bone, chined to ensure ease of carving, plays a pivotal role in intensifying the meat’s succulence. While it remains in place to enrich the steak’s overall taste, it has been prepared so that it can be effortlessly removed with a sharp knife, should you prefer.

Tips for Cooking

Cooking a 2kg prime forerib steak can be a great adventure. Given the size and quality of the cut, there are several methods you can employ to ensure it’s cooked to perfection, each method enhancing the steak’s natural flavours and tenderness. Here are some of the best ways to cook a 2kg prime forerib steak:

1. Roasting

Roasting is a classic and perhaps the most straightforward method to cook a large forerib steak. It involves cooking the meat, usually uncovered, in a hot oven to achieve a crispy exterior and a tender, juicy interior.

  • Preheat your oven to around 220°C (428°F) for at least 20 minutes.
  • Season the steak generously with salt, pepper, and any other desired herbs and spices.
  • Sear the steak in a hot skillet with a bit of oil to brown all sides, adding flavour and texture.
  • Roast in the preheated oven. Start at 220°C for the first 20 minutes to develop a crust, then reduce the temperature to 160°C (320°F) and continue roasting. As a general rule, roast for about 15-20 minutes per 500g for medium-rare, adjusting according to your preferred doneness.
  • Rest the meat for at least 20-30 minutes before carving to allow the juices to redistribute.

2. Slow Cooking with a Reverse Sear

Slow cooking with a reverse sear is ideal for such a large cut, ensuring even cooking and a perfectly browned exterior.

  • Season the steak as desired.
  • Slow Cook in a low-temperature oven (about 120°C) until it reaches an internal temperature approximately 10-15°C lower than your target doneness.
  • Sear it in a very hot skillet or over a grill for a few minutes on each side to develop a crispy, caramelised crust just before serving.
  • Rest, then carve.

3. Smoking

Smoking imparts a unique flavour to the steak, making it an excellent choice for barbecue enthusiasts.

  • Prep the steak with a dry rub of your choice.
  • Smoke at a low temperature (around 110°C) until it reaches the desired internal temperature. This can take several hours, depending on your smoker.
  • Finish with a quick sear on a hot grill or in a skillet if you want a charred exterior.
  • Rest the steak before serving to ensure it’s juicy and tender.

4. Sous Vide

Sous vide cooking offers precise control over the temperature, ensuring the steak is cooked evenly from edge to edge.

  • Season the steak and place it in a vacuum-sealed bag.
  • Sous Vide cook in a water bath at your desired final temperature (for medium-rare, this would be around 55°C or 131°F) for several hours. A large forerib could take 6-8 hours due to its thickness.
  • Sear the steak in a hot skillet or on a grill for a few minutes per side to develop a crust after it’s been sous vide cooked.
  • Serve immediately after searing.

Tips for Cooking Large Cuts

  • Thermometer: Use a meat thermometer to ensure your desired doneness.
  • Resting: Allowing the steak to rest after cooking is crucial for retaining its juices.
  • Carving: Cut against the grain for the tenderest eating experience.

Each method has its advantages and will bring out different qualities in the steak, from the smoky depth of flavour achieved by smoking to the precise, edge-to-edge perfection of sous vide cooking. Choose based on your taste preferences, the equipment you have, and how much time you’re willing to spend.

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

Our Belted Galloway Prime Rib steak offers a unique dining experience, sourced directly from a local farm in Nidderdale, North Yorkshire. This cut, from the forerib, offers a taste of traditional beef at its finest. Our Belted Galloway beef is grass-fed, ensuring a depth of taste and a texture that sets it apart.

Aged for 28 days in our specialised maturation room, where Himalayan rock salt purifies the air, this process enhances the meat’s natural tenderness and imbues it with a subtle, yet distinctly refined flavour profile. The presence of the bone, chined to ensure ease of carving, plays a pivotal role in intensifying the meat’s succulence. While it remains in place to enrich the steak’s overall taste, it has been prepared so that it can be effortlessly removed with a sharp knife, should you prefer.

Tips for Cooking

Cooking a 2kg prime forerib steak can be a great adventure. Given the size and quality of the cut, there are several methods you can employ to ensure it’s cooked to perfection, each method enhancing the steak’s natural flavours and tenderness. Here are some of the best ways to cook a 2kg prime forerib steak:

1. Roasting

Roasting is a classic and perhaps the most straightforward method to cook a large forerib steak. It involves cooking the meat, usually uncovered, in a hot oven to achieve a crispy exterior and a tender, juicy interior.

  • Preheat your oven to around 220°C (428°F) for at least 20 minutes.
  • Season the steak generously with salt, pepper, and any other desired herbs and spices.
  • Sear the steak in a hot skillet with a bit of oil to brown all sides, adding flavour and texture.
  • Roast in the preheated oven. Start at 220°C for the first 20 minutes to develop a crust, then reduce the temperature to 160°C (320°F) and continue roasting. As a general rule, roast for about 15-20 minutes per 500g for medium-rare, adjusting according to your preferred doneness.
  • Rest the meat for at least 20-30 minutes before carving to allow the juices to redistribute.

2. Slow Cooking with a Reverse Sear

Slow cooking with a reverse sear is ideal for such a large cut, ensuring even cooking and a perfectly browned exterior.

  • Season the steak as desired.
  • Slow Cook in a low-temperature oven (about 120°C) until it reaches an internal temperature approximately 10-15°C lower than your target doneness.
  • Sear it in a very hot skillet or over a grill for a few minutes on each side to develop a crispy, caramelised crust just before serving.
  • Rest, then carve.

3. Smoking

Smoking imparts a unique flavour to the steak, making it an excellent choice for barbecue enthusiasts.

  • Prep the steak with a dry rub of your choice.
  • Smoke at a low temperature (around 110°C) until it reaches the desired internal temperature. This can take several hours, depending on your smoker.
  • Finish with a quick sear on a hot grill or in a skillet if you want a charred exterior.
  • Rest the steak before serving to ensure it’s juicy and tender.

4. Sous Vide

Sous vide cooking offers precise control over the temperature, ensuring the steak is cooked evenly from edge to edge.

  • Season the steak and place it in a vacuum-sealed bag.
  • Sous Vide cook in a water bath at your desired final temperature (for medium-rare, this would be around 55°C or 131°F) for several hours. A large forerib could take 6-8 hours due to its thickness.
  • Sear the steak in a hot skillet or on a grill for a few minutes per side to develop a crust after it’s been sous vide cooked.
  • Serve immediately after searing.

Tips for Cooking Large Cuts

  • Thermometer: Use a meat thermometer to ensure your desired doneness.
  • Resting: Allowing the steak to rest after cooking is crucial for retaining its juices.
  • Carving: Cut against the grain for the tenderest eating experience.

Each method has its advantages and will bring out different qualities in the steak, from the smoky depth of flavour achieved by smoking to the precise, edge-to-edge perfection of sous vide cooking. Choose based on your taste preferences, the equipment you have, and how much time you’re willing to spend.

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

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WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

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