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.
James Rump (verified owner) –
Unfortunately very disappointed the meat was very fatty ,More fat than meat
John Middlehurst (verified owner) –
The joint received was not trimmed. The weight stated was 2.91 kg not 3.2 kg
It was a bit tough.
left with .9kg of bone and fat and sinew.
Jason Wheeler (verified owner) –
We had this at Easter – 4.7kg served 15 generously and the only disappointment was there was nothing left over other than the bones and some fat which made excellent dripping! Marvellous taste, great marbling, worth every penny.
Claire Duffin (verified owner) –
A lot of fat throughout the meat – was a lot thicker than shown in the image – probably half the meat – was disappointed. Wouldnt re-purchase
Frankie Butler (verified owner) –
The sausages were delicious and the black pudding and bacon were absolutely gorgeous
Adrian Hall (verified owner) –
Excellent piece of beef. The best and most consistent supplier of home grown meats I have found so far.
andrew lorck (verified owner) –
John Monaghan (verified owner) –
I paid £98 for two rib joints and to be honest they were the worst ribs I have ever bought.
I will not be using them again. I put this same review on line a month ago and got no reply.
Emma Hocknell (verified owner) –
Graham Espline (verified owner) –
Paul Humphreys (verified owner) –
easily the best boned roast beef that you can buy online.
Susan Roberts (verified owner) –
Mark Dean (verified owner) –
A lovely piece of meat, I cooked it on the smoker and everyone was extremely impressed. Fast delivery too
Andrew Woods (verified owner) –
Michael Stringer (verified owner) –
Enjoyed by all the family – I have no hesitation in recommending this – we will definitely buy it again.