The Beef Forerib is the classic 4 or 5 bone beef rib roasting joint. In the USA it is the prime rib. In the UK it is our standing rib roast. At Northfield, we mature and dry age our whole grass-fed foreribs on the bone for a number of weeks, before trimming and cutting.
We leave the upright rib bones attached, removing the chine bone. This allows the joint to stand and self-baste while cooking, but also makes carving a joy once the meat has cooked and rested.
The whole forerib of beef can be transformed into the perfect party centre piece. If your budget allows, we would always recommend buying a bigger joint than you need. Like all proper dry aged grass fed Northfield Farm Beef, the meat of the Forerib roast can be even better the following day, cold!
Ample marbled Fat running through the joint keeps moist during cooking and intensifies flavour of the luscious ruby-red meat. It is a joint that lends itself to being cooked rare to medium.
The outer muscle and both edges will caramelise and darken for those who prefer their meat well done. The rib eye at the centre of the joint stays pink, juicy and rare. With the outer cap of meat removed, but the rib-eye left on the bone it becomes a stunning Cote de Boeuf.
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