Native Breed Beef Fore Rib

What is fore rib of beef?

Fore rib is the classic bone-in roasting joint cut from the rib section of the animal. It contains the same richly marbled ribeye muscle used for ribeye steaks and Côte de Bœuf, but is left as a larger roasting joint with the rib bones attached.

The combination of bone, marbling and natural fat makes fore rib one of the most rewarding beef joints for a Sunday roast, celebration or larger family meal.

Choose your fore rib size

• 1.5kg – smaller family roast
• 2.5kg – generous family roast
• 3.5kg – larger gathering or celebration
• 5kg – substantial centrepiece for a crowd

Exact serving numbers depend on appetite, side dishes and whether you want leftovers.

British native-breed beef, dry-aged for flavour

Our fore rib is prepared from British native-breed, grass-fed beef and dry-aged on the bone for at least 28 days with Himalayan rock salt.

The ageing period concentrates flavour and allows the texture to develop, while the natural marbling and fat remain an important part of the eating quality.

Exact breed and farm can vary with supply, so we only name a specific source when it is confirmed for the batch.

Why choose fore rib?

• Traditional bone-in roasting joint
• Rich natural marbling and fat
• Dry-aged for at least 28 days
• Excellent centrepiece presentation
• Available in four sizes
• Well suited to roasting or reverse searing

Fore rib or Côte de Bœuf?

Fore rib is a larger multi-rib roasting joint designed to feed several people.

Côte de Bœuf is a single thick bone-in rib steak, better suited to sharing between two or serving as part of a smaller meal.

For the steak-format option, see our 900g Côte de Bœuf.

How to cook fore rib of beef

Take the joint out of the fridge around 60 minutes before cooking, pat it dry and season generously.

For a traditional roast, start with strong heat to develop colour, then reduce the oven temperature and continue roasting more gently. Reverse searing also works very well: cook at a lower temperature first, then finish with intense heat for a deep crust.

Use a probe thermometer rather than relying only on minutes per kilogram. As a guide, remove the joint at around 52–54°C for medium-rare or 57–60°C for medium, allowing for carryover cooking during the rest.

Rest for at least 20–30 minutes before carving. On the larger 3.5kg and 5kg joints, a longer rest can be useful.

What to serve with fore rib

• Yorkshire puddings and roast potatoes
• Roast roots and seasonal greens
• Horseradish cream
• Red wine or shallot gravy
• Roasted garlic
• Mustard or herb butter

Fore rib FAQs

Why is fore rib well marbled?

The rib section naturally carries marbling and fat. As it cooks, that fat renders and helps baste the beef, contributing flavour and succulence.

Is fore rib the same as ribeye?

Fore rib contains the ribeye muscle, but is sold as a larger bone-in roasting joint rather than individual steaks.

Can fore rib be barbecued or smoked?

Yes. Large fore rib joints respond well to indirect barbecue cooking or gentle smoking followed by a high-heat finish.

Which size should I choose?

Choose 1.5kg or 2.5kg for a smaller family roast; 3.5kg or 5kg for larger gatherings, celebrations or when you want leftovers.

Can fore rib be frozen?

Yes. Freeze promptly while cold and tightly wrapped, then defrost thoroughly in the refrigerator before cooking.