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.