British native-breed French-trimmed fore rib of beef, dry-aged on the bone for at least 28 days with Himalayan rock salt. The exposed, cleaned rib bones make this a striking roasting joint, while the marbled ribeye meat delivers a rich beef flavour.
Available in 1.3kg, 2.2kg, 3.2kg and 4.5-5kg sizes. Choose the weight that suits your table.
Price range: £57.20 through £198.00
A bone-in fore rib roast with the ends of the rib bones cleaned and exposed by the butcher. French trimming gives the joint a more formal appearance without changing the richly marbled ribeye meat at its centre. It is a good choice for a Sunday roast or a larger family meal.
Our British native-breed beef is dry-aged on the bone for at least 28 days with Himalayan rock salt. Ageing develops its characteristic beef flavour. The marbling and outer fat help keep the joint moist as it roasts.
French trimming removes meat and fat from the exposed ends of the rib bones. If you prefer a joint with the ribs left in their traditional, untrimmed presentation, see our traditional bone-in Fore Rib of Beef.
Serving figures are guides rather than guarantees. The joint includes bone, and portions depend on appetite and side dishes. Choose your preferred weight from the selector above.
Pat the beef dry and season before roasting. Start in a hot oven to brown the outside, then reduce the heat for more gentle cooking. Alternatively, use a low oven followed by a hot finish for a reverse sear. A probe thermometer is more reliable than cooking by time alone, particularly for larger joints.
As a guide, a medium-rare centre is around 52-54°C and medium around 57-60°C. Allow for the temperature to rise slightly as the joint rests. Rest for at least 20-30 minutes before carving; a larger joint may benefit from longer.
To carve, carefully separate the roast from the rib bones with a sharp knife, then cut the beef across the grain into slices. The bones can be served alongside or kept for stock.
Select an available delivery date at checkout. Refrigerate the beef on arrival, follow the use-by information on the pack and, if you need to freeze it, do so promptly. Defrost fully in the refrigerator before cooking.
Nicholas petrucci (verified owner) –
Excellent as always
Lorna Duncan (verified owner) –
Adrian Daulby (verified owner) –
Excellent quality beef, will be reordering
Linder Rothery (verified owner) –
This Beef was amazing …. Easy to order … arrived safely on the said day, very good quality.. and tasted amazing!
Some guidance on cooking would have been an added bonus but lots of info on the internet.
Paul Miller (verified owner) –
Chris Drake (verified owner) –
Absolutely delicious- cooked beautifully and tasted magnificent.
Lindsey Webber (verified owner) –
This arrived when expected nicely packed, have only just cooked it but it was wonderful. Thank you
Ken Groom (verified owner) –
nicholas charles petrucci jr petrucci jr (verified owner) –
Anthony Lock (verified owner) –
I ordered meat for the first time from an on-line retailer and the Grid Iron Meat Co certainly didn’t disappoint. The meat arrived exactly when I asked for it and the joint cooked easily and tasted superb – all diners commented on the fine quality. Thank you.
Brian Moore (verified owner) –
William Gale (verified owner) –
As always the Rib of Beef that we bought from Grid Iron was exceptional. It cooked perfectly and was enjoyed by all of my family. The ordering and delivery are stress free. I will continue to order from them.
Margaret Alcantarilla (verified owner) –
Deanna New (verified owner) –
Very good
Derek Cuckow (verified owner) –