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.
Stuart hurley (verified owner) –
comments from my guests at xmas said it was probably the best beef they ever had – 10/10
Angie Ray (verified owner) –
We had this Christmas Day and it was excellent, simply the best piece of beef we remember having. Really pleased with the ease of ordering and the prompt delivery too.
John Ridley (verified owner) –
Quality as always
Richard Dowdeswell (verified owner) –
Outstanding flavour, one of the best pieces of beef I’ve had. 🙂
David Peet (verified owner) –
Kevin Tye (verified owner) –
Beautifully prepared. Very pleased with the order. Extremely tasty beef.
Sarah Dibb-Fuller (verified owner) –
Wonderful beef fore rib. Roasted beautifully to make a fantastic Christmas Dinner.
Roger Lovell (verified owner) –
Kai-Ti Noble (verified owner) –
I cooked this for Christmas. All the family thought it was absolutely delicious!
Alan Frost (verified owner) –
A bit expensive but you have to pay for quality
Amir Verjee (verified owner) –
Cooked very well and was delicious.
Mary Myatt (verified owner) –
Beautifully prepared, absolutely delicious, thank you!
Ed Turner (verified owner) –
Delicious
laurence clarke (verified owner) –
Unfortunately the first package was lost by the courier. Gridiron soon resolved the issue and sent a extremely delicious cut of meat. It was an appreciated gift.
Arthur Finney (verified owner) –
We had this for a special birthday dinner and it was very tender and delicious.Delivery was great too thanks.