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Fore Rib of Beef

Wonderfull on the bone roasting joint

This is our most popular on the bone roasting joint. Expertly butchered from the fore quarter of the animal ( shoulder) this joint offers the perfect balance of meat and fat. The eye of the meat if beautifully lean but the fat running through the muscle structure helps to add flavour and tenderness during cooking. The fat on top of this joint is know to us as the cooks treat. When you carve it slice yourself some off and you will know what we mean.

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Weight
Price
Quantity
£24.00
1 Rib
£48.00
2 Rib
£72.75
3 Rib
£96.50
4 Rib

This is our most popular on the bone roasting joint. Expertly butchered from the fore quarter of the animal ( shoulder) this joint offers the perfect balance of meat and fat. The eye of the meat if beautifully lean but the fat running through the muscle structure helps to add flavour and tenderness during cooking. The fat on top of this joint is know to us as the cooks treat. When you carve it slice yourself some off and you will know what we mean.

1- Remove the joint from the fridge for 15 minutes before cooking.
2- pre heat your oven to 170 degrees celcius
3- Cook the joint for 15 minutes per on ( 33 minutes per kg) plus 15 minutes over (33 minutes) This will have the joint at medium, if you prefer it more well done then add 5-10 minutes per lb ( 10 - 20 minutes per kg).
4- Allow the joint to rest for at least 20 minutes after cooking before carving.