How to Cook Beef Rib Roast

A celebration of British beef at its best — our guide walks you through how to cook the perfect rib roast, from choosing the right cut to mastering the cook. Whether you like it blushing pink or slow-roasted to falling-apart tenderness, we cover oven timings, resting tips, and serving suggestions to make this the centrepiece of a proper Sunday roast.

INGREDIENTS

Ingredients:

Forerib of beef (usually 2-4 ribs, depending on the number of servings)
Sea salt
Freshly ground black pepper
Olive oil
Optional: garlic cloves, rosemary, and thyme sprigs

Equipment:

Roasting tin
Meat thermometer
Kitchen twine
Aluminium foil

METHOD

Cooking a forerib of beef can be a rewarding experience, offering a succulent, tasty result that's perfect for special occasions or an indulgent Sunday lunch. Here's a basic guide:

Preparation:

Remove the forerib from the refrigerator at least an hour before cooking to allow it to come to room temperature.
Preheat your oven to 240°C (220°C for fan ovens).

Seasoning:

Rub the forerib generously with sea salt and freshly ground black pepper. You can also add a drizzle of olive oil to help the seasoning stick.
Optionally, you can insert garlic cloves and sprigs of rosemary and/or thyme between the ribs for added flavour.

Initial Searing:

Place the forerib in a roasting tin, bone-side down, and put it into the preheated oven for 20-25 minutes. This initial high heat will help form a delicious crust.

Roasting:

After the initial sear, reduce the oven temperature to 190°C (170°C for fan ovens).
Roast for approximately 15-20 minutes per 500g for medium-rare, adjusting time for your preferred doneness.
Use a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 55-60°C.

Resting:

Once the roast reaches your desired internal temperature, remove it from the oven.
Cover it loosely with aluminium foil and let it rest for at least 20 minutes. Resting allows the juices to redistribute, resulting in a more tender and juicy roast.

Serving:

After resting, carve the roast between the ribs for serving.

Remember, the above is a guide and cooking times may vary based on the specific size and shape of your forerib, as well as your oven's peculiarities. Always use a meat thermometer for the most accurate results. Enjoy this premium cut!

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Native Breed Beef – Fore Rib – French Trimmed

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

Introducing our French Trimmed Forerib Roast, a feast for both the eyes and the palate. Sourced from native breeds reared on North Yorkshire farms, this cut epitomises British kitchen excellence. The ribs are expertly trimmed, creating an elegant presentation perfect for special occasions.

Richly marbled for sublime flavour and tenderness, this roast is not just a meal, but an experience. Ideal for those who appreciate the finer things in life.

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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.

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When it comes to a luxurious cut like a forerib of beef, you want accompaniments that not only complement but also enhance its rich, robust flavours. Here are some pairing suggestions:

Side Dishes:

Roast Potatoes: Golden and crisp, they're a classic accompaniment that adds both texture and comfort.
Yorkshire Puddings: Being in North Yorkshire, we appreciate this quintessential British side. Its fluffy, airy structure is ideal for mopping up those delicious beef juices.
Honey-Glazed Carrots and Parsnips: Their natural sweetness provides a delightful contrast to the savoury beef.
Steamed Green Beans or Asparagus: A lighter option to balance the meal, seasoned simply with olive oil, salt, and a splash of lemon.
Creamed Spinach or Swiss Chard: Offers a lush, velvety texture that's comforting yet sophisticated.

Sauces:

Red Wine Jus: A reduction of good-quality red wine, beef stock, and a hint of rosemary can add a touch of elegance.
Horseradish Cream: The spiciness cuts through the richness of the beef beautifully.
Béarnaise Sauce: A more decadent option, its tarragon notes will accentuate the beef's natural flavours.
Peppercorn Sauce: For those who enjoy a bit of heat, this creamy sauce adds a delightful kick.

Herbs and Spices:

Rosemary: This aromatic herb imparts a woodsy flavour, accentuating the beef's natural richness.
Thyme: Offers a subtle earthy note, complementing the beef without overpowering it.
Garlic: A staple that can either be sliced and inserted into slits in the beef or used in a rub.
Black Pepper: Freshly cracked black pepper provides a bit of heat and spice.
Horseradish: Whether in sauce form or freshly grated, its sharpness balances the fattiness of the beef.

Vegetables:

Shallots or Red Onion: Roasting these alongside your beef allows their natural sweetness to develop, providing a nice contrast.
Mushrooms: Their umami richness makes them a perfect partner for beef. Varieties like cremini, shiitake, or portobello work well.
Carrots: These can be roasted to sweetness, providing a contrast to the savoury beef.
Potatoes: Roasted, mashed, or au gratin—potatoes and beef are a time-tested pairing.
Green Beans or Asparagus: A lighter, greener option to balance out the richness of the meat.

Fruits:

Red Currants: Often used in sauces or jellies, their tartness can cut through the richness of the beef.
Blackberries: An unconventional but delightful pairing, often reduced into sauces.
Cherries: Dark cherries, in a reduction or sauce, add a different kind of sweet-and-sour profile that pairs well.

Dairy:

Blue Cheese: A crumbled topping for a stronger flavour profile, or in a sauce for a subtler touch.
Double Cream: For making sauces or gravies, its fat content carries flavours well.
Parmesan: Grated over roasted vegetables or incorporated into a side dish like risotto.

Sauces and Condiments:

Dijon Mustard: Its sharpness can be used either as a pre-roast rub or as a condiment.
Worcestershire Sauce: Adds umami and depth to marinades or sauces.
Red Wine or Beef Stock: Ideal for deglazing pans or making reductions to capture all those sumptuous beefy flavours.

Related Recipes & Guides

How to Guides

Hot Tips

Oven Thermometer: Ovens can be fickle, so having a separate oven thermometer can help you ensure you're cooking at the right temperature.
Bone as a Heat Shield: Place the meat bone-side down in the roasting tin. The bone acts as a natural heat shield, allowing the meat to cook more evenly.
Deglaze the Pan: While the meat is resting, deglaze the pan with some red wine or beef stock to make a luxurious sauce.
Slice Against the Grain: When it's time to serve, make sure you're cutting against the muscle fibres for the most tender eating experience.

Pairings

Wines:

Cabernet Sauvignon: With its high tannins and notes of dark berries, it's a classic pairing that cuts through the richness of the beef.
Bordeaux: Particularly a Left Bank Bordeaux with a Cabernet Sauvignon dominance, offers a complex but harmonious match.
Shiraz/Syrah: A full-bodied option with spice and pepper notes, it can stand up to the robust flavours of the beef.
Malbec: A softer, velvety red wine with rich fruitiness, ideal for those who want a less tannic option.
Merlot: For a softer, fruitier wine with lower tannins but enough structure to complement beef.

Beers:

Stout: A rich and creamy stout can mirror the richness of the beef, adding a touch of roasted flavour.
IPA: The hoppy bitterness can cut through the fatty richness of the meat, offering a palate-cleansing effect.
Amber Ale: A balanced option that offers both malty sweetness and hoppy bitterness to complement the beef.
Brown Ale: Its malty, caramel notes make it a versatile pairing option that won't overpower the meat.

Spirits:

Scotch or Bourbon: While not a traditional dinner pairing, a high-quality whisky can be a delightful post-meal sipper, its complex flavours harmonising with the lingering taste of the beef.
Classic Cocktails: Think of a well-made Old Fashioned or Manhattan. These cocktails are straightforward but can be incredibly harmonious with red meat if made well.

Non-Alcoholic Options:

Mock Red Wine: Grape juice simmered with a cinnamon stick and a bay leaf can offer a non-alcoholic alternative with some complexity.
Herbal Teas: Believe it or not, a robust herbal tea like rooibos can complement the meat without overwhelming your palate.
Sparkling Water with Lemon or Lime: When all else fails, a sparkling water with a citrus twist can cleanse the palate between bites, allowing you to fully enjoy the richness of the beef.

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