Angus X Hereford Fore Rib Of Beef
Price range: £42.00 through £210.00
A big, hearty roasting joint, perfect for serious meat eaters. Fore Rib of Beef is like ribeye on the bone, with fantastic marbling throughout the meat. The dry-aged fat cap naturally bastes the meat as it cooks, adding another level of flavour and giving a juicy, tender finish.
Expertly reared on our Somerset farm or by British farms who share our values, our beef is grass-fed and comes from native breed cattle. For depth of flavour, our beef is dry-aged for a minimum of 28 days.
We also have our own Wagyu X Fore Rib from our Somerset farm available on our butchery counter.
Reared in Britain
Expertly prepared in our butchery.
Available for Delivery, and Click & Collect from Farm Shop Somerset only
Perfectly paired with
How to cook
For a medium rare finish, cook the beef in the oven for 15 minutes per 500g. For example, a 2 rib cut weighing 2.5kg will need 1 hour 15 minutes.
Allow the beef to come to room temperature before cooking, at least 1 hour. Pre heat the oven to 220° and season the beef with oil, salt and pepper.
Cook the fore rib for the first 20 minutes at 220° to sear the outside, then reduce to 170° for the remaining time.
When the beef is done, the internal temperate should be 54°. Allow to rest for 20-30 minutes before serving.
Storage instructions
Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.
from our farm
Our award-winning and 100% British beef and lamb are reared on our 1000 acre farm in Somerset, which backs directly onto the FARM SHOP Somerset, and other local, like-minded farms.
Our livestock is made up of Hereford, Aberdeen Angus and Wagyu cattle, and Mule and Exlana sheep.