Top Menu

Native Breed Fore Rib Beef – Bone In

Grass fed and dry aged fore rib of beef, with plenty of marbling for great texture and flavour. This is a bone in joint that will roast beautifully and impress your guests. A perfectly wonderful combination of muscle and fat for great flavour and generous basting while the meat roasts.

Grass fed and dry aged fore rib of beef, with plenty of marbling for great texture and flavour.

This is a bone in joint that will roast beautifully and impress your guests. A perfectly wonderful combination of muscle and fat for great flavour and generous basting while the meat roasts.


£33.00£99.00

Clear

Earn up to 99 Points Points.


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 (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. We are currently trying to restrict our delivery days to Thursday & Friday to enable us to plan efficiently. If you prefer a different day please get in touch and we’ll do our very best to help.

Delivery is free on orders over £45.



Restricted Areas


Unfortunately we are unable, currently, to provide a delivery service to some areas in Scotland. This is due to the time sensitive nature of our products which must be delivered in 24 hours. 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

FREE LOCAL DELIVERY


WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON. The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for free delivery. If this doesn’t happen, please let us know.

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.

Our butchers tips

Dry aged, native breed fore rib of beef.

The beef has been dry aged on the bone in our own butchery for up to five weeks before being prepared by our butchers to the highest standards.

This is an outstanding roasting joint with great marbling and a good layer of fat. The fore rib of beef is the first five bones of the loin and has
become the classic British roast. The fat content of the joint gives it tremendous flavour and keeps it moist as it cooks. The fore rib takes well to our dry ageing process, thanks to the covering of fat.

What will arrive?

  • Bone in – This is just as nature intended with the rib bones left intact.

Your fore rib joint has been dry aged in our purpose built maturation room. It will be a dark red colour on areas that have been exposed to the air and when cut will be a lighter red and slightly moist.
Dry ageing works well on rib joints and only good quality beef will take to this process. It must have good marbling in the meat and a good layer of fat on the outside for protection from the air during the ageing process.
Don’t forget that the fat on your beef is the good type of natural fat that comes from the way our beef is grass fed. This is the opposite to synthetic fats and oils and the fat that is found on factory farmed beef. Our beef is high in omega 3 and 6.
If you’re worried about the fat or don’t like the taste, then cut it off when you carve and not before you put it in the oven, as it helps to keep the joint moist during cooking and imparts flavour into the meat.


Cooking Tips – GridIron Gourmet

How to roast rib of beefIf practical, let your roast rest at room temperature for around an hour before cooking. I’m not sure this is critical, even though everybody recommends it. It takes an awful long time for the centre of a large joint to reach much above fridge temperature.

Pre-heat the oven to 220℃.

Chop up some onions, carrots and celery and place in the bottom of a roasting tin. I also like to chuck in some garlic, rosemary sprigs, bits of horseradish root and even ginger if there’s any lying around. Season the beef with sea salt and black pepper (smoked seas salt works well) and place on top of the veg’. Wack the lot into the hot oven for around 20 minutes to get some colour on the outside of the joint, longer if you think it needs it. Pour some water into the pan on top of the vegetables, turn the oven down to 160℃ and continue to roast for between 20 and 30 minutes per 500g depending on how you want it cooked. As always, the best guide is to use a meat thermometer. See the temperature guide below. Take your roast out of the oven when it reaches around 5℃ below your target. Cover with some butcher paper and a couple of tea towels and rest while you prepare your sides or Yorkshire puddings.

Gravy

Pour the juices from the pan through a sieve, mashing the veg to get the juices out. Allow to cool slightly so that the fat rises to the top. Carefully decant the fat, retaining the stock. Take some of this fat and add to the roasting tin, or a saucepan, over heat (if there’s plenty don’t throw it away as it makes great dripping for roast potatoes or Yorkshire puddings). Mix in some flour and the retained juice then add some good quality beef stock to get the consistency of gravy that you want.

Temperature Guide

Blue 50℃ (120℉)

Rare 55℃ (130℉)

Medium 60℃ (140℉)

Well Done 65℃ (150℉)


If you’re looking for a leaner joint to roast you might like to try a wing rib of beef.

Reviews

There are no reviews yet.

Be the first to review “Native Breed Fore Rib Beef – Bone In”