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Native Breed Beef – Fore Rib

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

Sourced directly from North Yorkshire farms, our Beef Forerib Roast is a cut above the rest. Revered for its deep, rich flavour and succulent marbling, this native breed beef promises a dining experience that’s second to none.

Perfect for a grand Sunday lunch or special occasion, the forerib offers a tenderness that’s enhanced by its natural fat content. Cook it low and slow to achieve a roast that’s not just a meal, but an event. Simple to prepare yet impossible to forget, this is British beef at its most sublime.

£42.00£175.00

Related Recipes from The Grid Iron Gourmet

Recipes for this coming soon

Unlock the Secret of the Perfect Roast with our Native Breed Beef Forerib

Beef forerib is one of those exceptional cuts that’s synonymous with British culinary tradition. Located at the front of the animal, near the ribcage, the forerib is rich in marbling and interspersed with layers of fat. These attributes impart a unique combination of flavour and tenderness to the meat, making it a premium choice for roasting. The cut includes a few rib bones, which not only enhance its presentation but also add to its flavour profile when cooking.

Typically, the beef forerib is best cooked in a low and slow manner, allowing the fat to slowly render and the connective tissues to soften. This results in a succulent, juicy roast that is brimming with flavour. The meat’s rich marbling ensures that each bite is a sumptuous experience, and the roast pairs wonderfully with traditional accompaniments like Yorkshire puddings, roasted vegetables, and gravy. Whether it’s the centrepiece of a Sunday lunch or a special occasion meal, a beef forerib roast promises a dining experience that is both comforting and luxurious.

Cooking Beef Forerib Roast

The versatility of a beef forerib roast allows for a range of cooking methods, each of which can highlight different aspects of its flavour and texture. Here are some methods you might consider:

Traditional Roasting: The most common method, and for good reason. Season your forerib generously and roast it at a high temperature initially to get a golden-brown crust, then lower the heat for a slow cook. This method ensures a tender inside with a crispy, flavourful exterior.

Reverse Searing: Start with a low-temperature oven to evenly cook the roast without drying it out. Then, sear it quickly in a hot pan or under a high grill to achieve a delicious crust. This method can result in more uniform doneness.

Smoking: If you have a smoker, a beef forerib can take on a whole new character. The slow infusion of smoky flavours makes for a unique, mouth-watering experience. Choose woods like hickory or oak to complement the rich, beefy flavour.

Sous Vide: For those who seek precise control over the cooking process, sous vide offers unparalleled tenderness. Vacuum-seal your seasoned forerib and immerse it in a water bath at a controlled temperature. Finish by searing the outside for a perfect crust.

Rotisserie: If you have the equipment, cooking a forerib on a rotisserie can be an exciting option. The constant rotation ensures even cooking and self-basting, resulting in a juicy roast.

Slow Cooker: While not conventional for a premium cut like forerib, a slow cooker can make for a fuss-free preparation. Though you might sacrifice some textural contrast, you’ll gain in tenderness and ease of cooking.

Braising: Cut the forerib into smaller portions and braise it in a liquid like beef broth, wine, or a mixture of both. This method turns the forerib into a melt-in-your-mouth delicacy, ideal for special stews or pot roasts.

Grilling: Not the most typical method for a forerib roast, but it can be done. Pre-cut the roast into thick steaks and grill them to your liking. You’ll get a smoky char that adds a different twist to this luxurious cut.

Here are some techniques inspired by some of our favourite chefs:

Gordon Ramsay’s Herb Crust: Gordon Ramsay often favours the use of a herb crust to elevate a roast. Create a mixture of breadcrumbs, fresh herbs like rosemary and thyme, and a little mustard to coat your beef forerib. The crust not only adds flavour but also helps keep the meat moist during roasting.

Marco Pierre White’s Simplicity: Marco Pierre White often advocates for the purity and simplicity of ingredients. Season your beef forerib generously with sea salt and freshly ground black pepper, and let the quality of the meat shine through. A little olive oil and a hot oven can work wonders.

Jamie Oliver’s Slow-Roasted Method: Jamie Oliver loves the rustic, home-cooked approach. Consider slow-roasting your forerib with a medley of root vegetables and a good glug of red wine. Finish with a sprinkle of fresh herbs for a comforting and hearty meal.

Heston Blumenthal’s Sous Vide: Known for his scientific approach to cooking, Heston Blumenthal has often recommended sous vide for achieving the perfect doneness. Cook your forerib roast at a precise, low temperature for several hours before giving it a quick sear for that mouth-watering crust.

Nigella Lawson’s Festive Touch: For special occasions, Nigella Lawson often adds a festive twist. Consider marinating your beef forerib in a mixture of red wine, garlic, and seasonal spices like star anise or cloves. This will impart a rich, aromatic flavour to your roast.


Nutritional Information

Here are some approximate values for 100 grams of cooked beef forerib:

Calories: 250-300 kcal

Protein: 22-26 grams

Total Fat: 18-22 grams

Saturated Fat: 6-9 grams

Monounsaturated Fat: 8-10 grams

Polyunsaturated Fat: 1-2 grams

Cholesterol: 70-90 mg

Sodium: 50-70 mg

Carbohydrates: 0 grams

Fibre: 0 grams

Sugars: 0 grams

Nutritional Highlights:

Rich in Protein: Beef forerib is a great source of high-quality protein, essential for muscle repair and overall body function.

Vitamins and Minerals: It’s a good source of B vitamins (especially B12), zinc, selenium, and iron, which contribute to metabolic processes and immunity.

Fat Content: The cut is relatively high in fat, including saturated fats, so it’s best enjoyed in moderation, particularly for those monitoring their fat intake.

Zero Carbs: Like most meats, beef forerib is carb-free, making it suitable for low-carbohydrate and ketogenic diets.

Cholesterol: It does contain cholesterol, so if you’re watching your levels, make sure to balance it with other lean proteins and fibre-rich foods.

Here are some of the key advantages:

High-Quality Protein: Beef forerib is an excellent source of complete protein, which provides all the essential amino acids required by the human body. Protein is crucial for cell regeneration, immune function, and muscle growth and repair.

Rich in Vitamins: Beef is a good source of various B vitamins—particularly B12, which is essential for neurological function and the production of red blood cells. It’s also rich in niacin (B3), riboflavin (B2), and pantothenic acid (B5), all of which play vital roles in energy metabolism.

Mineral Content: The cut is high in essential minerals like zinc, selenium, and phosphorus. Zinc is crucial for immune function and wound healing, selenium acts as an antioxidant, and phosphorus is essential for bone health.

Iron Source: Beef is rich in heme iron, the type of iron that is most easily absorbed by the body. This makes it an excellent option for people who are at risk of anaemia or who require higher iron levels, like athletes or pregnant women.

Low in Carbohydrates: Beef forerib is naturally low in carbohydrates, making it suitable for those following low-carb or ketogenic diets.

Healthy Fats: While it does contain saturated fats, beef also provides monounsaturated fats and some omega-3 fatty acids, although in smaller amounts compared to fatty fish. These fats are important for brain health and hormone production.

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

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

Unlock the Secret of the Perfect Roast with our Native Breed Beef Forerib

Beef forerib is one of those exceptional cuts that’s synonymous with British culinary tradition. Located at the front of the animal, near the ribcage, the forerib is rich in marbling and interspersed with layers of fat. These attributes impart a unique combination of flavour and tenderness to the meat, making it a premium choice for roasting. The cut includes a few rib bones, which not only enhance its presentation but also add to its flavour profile when cooking.

Typically, the beef forerib is best cooked in a low and slow manner, allowing the fat to slowly render and the connective tissues to soften. This results in a succulent, juicy roast that is brimming with flavour. The meat’s rich marbling ensures that each bite is a sumptuous experience, and the roast pairs wonderfully with traditional accompaniments like Yorkshire puddings, roasted vegetables, and gravy. Whether it’s the centrepiece of a Sunday lunch or a special occasion meal, a beef forerib roast promises a dining experience that is both comforting and luxurious.

Cooking Beef Forerib Roast

The versatility of a beef forerib roast allows for a range of cooking methods, each of which can highlight different aspects of its flavour and texture. Here are some methods you might consider:

Traditional Roasting: The most common method, and for good reason. Season your forerib generously and roast it at a high temperature initially to get a golden-brown crust, then lower the heat for a slow cook. This method ensures a tender inside with a crispy, flavourful exterior.

Reverse Searing: Start with a low-temperature oven to evenly cook the roast without drying it out. Then, sear it quickly in a hot pan or under a high grill to achieve a delicious crust. This method can result in more uniform doneness.

Smoking: If you have a smoker, a beef forerib can take on a whole new character. The slow infusion of smoky flavours makes for a unique, mouth-watering experience. Choose woods like hickory or oak to complement the rich, beefy flavour.

Sous Vide: For those who seek precise control over the cooking process, sous vide offers unparalleled tenderness. Vacuum-seal your seasoned forerib and immerse it in a water bath at a controlled temperature. Finish by searing the outside for a perfect crust.

Rotisserie: If you have the equipment, cooking a forerib on a rotisserie can be an exciting option. The constant rotation ensures even cooking and self-basting, resulting in a juicy roast.

Slow Cooker: While not conventional for a premium cut like forerib, a slow cooker can make for a fuss-free preparation. Though you might sacrifice some textural contrast, you’ll gain in tenderness and ease of cooking.

Braising: Cut the forerib into smaller portions and braise it in a liquid like beef broth, wine, or a mixture of both. This method turns the forerib into a melt-in-your-mouth delicacy, ideal for special stews or pot roasts.

Grilling: Not the most typical method for a forerib roast, but it can be done. Pre-cut the roast into thick steaks and grill them to your liking. You’ll get a smoky char that adds a different twist to this luxurious cut.

Here are some techniques inspired by some of our favourite chefs:

Gordon Ramsay’s Herb Crust: Gordon Ramsay often favours the use of a herb crust to elevate a roast. Create a mixture of breadcrumbs, fresh herbs like rosemary and thyme, and a little mustard to coat your beef forerib. The crust not only adds flavour but also helps keep the meat moist during roasting.

Marco Pierre White’s Simplicity: Marco Pierre White often advocates for the purity and simplicity of ingredients. Season your beef forerib generously with sea salt and freshly ground black pepper, and let the quality of the meat shine through. A little olive oil and a hot oven can work wonders.

Jamie Oliver’s Slow-Roasted Method: Jamie Oliver loves the rustic, home-cooked approach. Consider slow-roasting your forerib with a medley of root vegetables and a good glug of red wine. Finish with a sprinkle of fresh herbs for a comforting and hearty meal.

Heston Blumenthal’s Sous Vide: Known for his scientific approach to cooking, Heston Blumenthal has often recommended sous vide for achieving the perfect doneness. Cook your forerib roast at a precise, low temperature for several hours before giving it a quick sear for that mouth-watering crust.

Nigella Lawson’s Festive Touch: For special occasions, Nigella Lawson often adds a festive twist. Consider marinating your beef forerib in a mixture of red wine, garlic, and seasonal spices like star anise or cloves. This will impart a rich, aromatic flavour to your roast.


Nutritional Information

Here are some approximate values for 100 grams of cooked beef forerib:

Calories: 250-300 kcal

Protein: 22-26 grams

Total Fat: 18-22 grams

Saturated Fat: 6-9 grams

Monounsaturated Fat: 8-10 grams

Polyunsaturated Fat: 1-2 grams

Cholesterol: 70-90 mg

Sodium: 50-70 mg

Carbohydrates: 0 grams

Fibre: 0 grams

Sugars: 0 grams

Nutritional Highlights:

Rich in Protein: Beef forerib is a great source of high-quality protein, essential for muscle repair and overall body function.

Vitamins and Minerals: It’s a good source of B vitamins (especially B12), zinc, selenium, and iron, which contribute to metabolic processes and immunity.

Fat Content: The cut is relatively high in fat, including saturated fats, so it’s best enjoyed in moderation, particularly for those monitoring their fat intake.

Zero Carbs: Like most meats, beef forerib is carb-free, making it suitable for low-carbohydrate and ketogenic diets.

Cholesterol: It does contain cholesterol, so if you’re watching your levels, make sure to balance it with other lean proteins and fibre-rich foods.

Here are some of the key advantages:

High-Quality Protein: Beef forerib is an excellent source of complete protein, which provides all the essential amino acids required by the human body. Protein is crucial for cell regeneration, immune function, and muscle growth and repair.

Rich in Vitamins: Beef is a good source of various B vitamins—particularly B12, which is essential for neurological function and the production of red blood cells. It’s also rich in niacin (B3), riboflavin (B2), and pantothenic acid (B5), all of which play vital roles in energy metabolism.

Mineral Content: The cut is high in essential minerals like zinc, selenium, and phosphorus. Zinc is crucial for immune function and wound healing, selenium acts as an antioxidant, and phosphorus is essential for bone health.

Iron Source: Beef is rich in heme iron, the type of iron that is most easily absorbed by the body. This makes it an excellent option for people who are at risk of anaemia or who require higher iron levels, like athletes or pregnant women.

Low in Carbohydrates: Beef forerib is naturally low in carbohydrates, making it suitable for those following low-carb or ketogenic diets.

Healthy Fats: While it does contain saturated fats, beef also provides monounsaturated fats and some omega-3 fatty acids, although in smaller amounts compared to fatty fish. These fats are important for brain health and hormone production.

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

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.

 

Restricted Areas

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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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 this option. If this doesn’t happen, please let us know. 

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