Forerib Of Beef
Ribeye on the bone, with a good layer of fat that bastes the meat as it cooks. Slightly less refined than the sirloin (wing rib) with a decent nugget of fat running through it, this cut has huge flavour and is a roast for serious meat eaters. The eye of the rib can be removed for rib eye steaks, and the cap of flesh across the top is the secret to a really good burger. We dry-age our foreribs for a minimum of 28 days, to make the most of this spectacularly marbled piece of beef.
Price range: £63.65 through £313.75
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For a joint with 2 or more bones consider cooking from start to finish in the oven and make sure to remove the meat from the fridge 1 hour before cooking.
RARE: 15 MINUTES PER 500G MEDIUM-RARE: 17 MINUTES PER 500G MEDIUM: 20 MINUTES PER 500G
Preheat the oven to 220°C and calculate the required roasting time using the guide above.
Place the joint into a deep roasting tray so that it is standing up on the bone. Pat the surface of the meat dry with kitchen paper. Using your hands, coat the surface of the joint with a little oil, just enough to allow seasoning to stick, then season with salt and pepper (if using). Make sure you season just before you put the joint in the oven, otherwise the salt will start to draw out moisture, creating a wet surface and making it harder to get a decent crust. Place into the oven, and roast for 20 minutes.
While the meat is searing, toss some peeled and halved shallots with 1 tbsp oil and set to one side.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
