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Beef Forerib
Price range: £ 74.00 through £ 259.00
Richly marbled and full of flavour, our grass-fed Beef Forerib is a showstopping roasting joint. Aged for depth of taste and tenderness, it delivers juicy, succulent beef with every bite.
Grass-Fed Beef Forerib – The Ultimate Roasting Joint
The Beef Forerib is the ultimate bone-in roasting joint, renowned for its incredible flavour, tenderness, and stunning presentation. In the UK, it's known as the standing rib roast, while in the USA, it’s called prime rib. At Northfield Farm, we carefully dry-age our foreribs on the bone for several weeks, allowing the marbling to develop rich, deep flavour.
Our forerib roasting joint features upright rib bones for self-basting during cooking, ensuring succulence and easy carving once rested. With its luscious marbled fat, this cut remains moist throughout roasting, intensifying the natural, buttery beef flavour.
A forerib of beef makes a spectacular dinner party centrepiece—and if your budget allows, we recommend going for a larger joint than needed, as dry-aged beef is even more delicious the next day. Enjoy it hot with crispy roast potatoes, Yorkshire puddings, and rich gravy, or serve cold in decadent sandwiches.
For an extra-special treat, try the Côte de Boeuf, which is simply a forerib with the outer cap removed, highlighting the stunning ribeye steak on the bone.
Looking for More?
- Try our Rump Roast for tender juicy roasting joint.
- Explore our Ribeye Steaks for individual cuts with the same rich marbling.
- For the perfect roast potatoes, don’t forget Beef Dripping for that extra crispy finish.
- Need a smaller roasting joint? Our Rolled Sirloin is a fantastic boneless alternative.
Order your Forerib of Beef today and experience the finest grass-fed, dry-aged roasting beef, delivered directly to your door or available for click-and-collect from our farm shop.
30 reviews for Beef Forerib
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How to Cook Beef Forerib
- Prepare the joint: Remove from the fridge at least 1 hour before cooking. Rub generously with olive oil or Butter, sea salt, black pepper, and English Mustard for extra depth of flavour.
- Preheat the oven to 220°C.
- Sear the beef: Place the joint in a roasting tin and roast at 220°C for 20 minutes to develop a rich, caramelised crust.
- Lower the heat: Reduce to 160°C and continue roasting for:
- Rare: 15 minutes per 500g
- Medium-rare: 18 minutes per 500g
- Medium: 20 minutes per 500g
- Rest the meat: Remove from the oven, cover loosely with foil, and let it rest for at least 30 minutes before carving. This ensures maximum juiciness.
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Kay Bone (verified owner) –
Absolutely first class would highly recommend
Anonymous (verified owner) –
Stunning
Mr R. (verified owner) –
Superb as always.
marie smith (verified owner) –
amazing quality beef. So tasty and slow cooked was an amazing treat for christmas day.
Martin Ansell (verified owner) –
Had it the last two years be back next year quality excellent
Mark C. (verified owner) –
A beautiful joint of beef. Perfect Christmas centrepiece!
Wendy Wilkinson (verified owner) –
The beef forerib was perfect , tender and full of flavour.
Stephen Ward (verified owner) –
Excellent as always. From the quality of the beef to the ordering and delivery.
Jacki M. (verified owner) –
Fabulous beef, best rib we have ever had! Highly recommended
Anonymous (verified owner) –
I used click & collect and was able to pick up my order at Borough market on Christmas Eve with no issues. The butcher also gave us cooking advice. We had an incredible meal from this cut! Excellent service & quality!
Jane Bishop (verified owner) –
Delicious, cooking instructions perfect.
John H. (verified owner) –
The meat was excellent but I took exception to Joe’s threatening letter about payment weeks before delivery. I know of no other butcher that charges before delivery.
Andrew B. (verified owner) –
We ordered the fore rib of beef and it was perfectly packed and arrived on the date specified. The beef itself was stunning and tasted perfect.
Frankie Howard (verified owner) –
Excellent piece of meat.
Mrs Stallard (verified owner) –
delicious and tender as it was a smaller rib might be easier to carve if it was off the bone and rolled, my mistake
Bill Whiston (verified owner) –
As delicious as ever! Five very happy eaters!
Harriet Tassell (verified owner) –
Absolutely wonderful meat and excellent service!!
Meledy Martin (verified owner) –
What a superb joint if beef. Beautifully tender, fabulous flavour.
Chris B. (verified owner) –
Absolutely superb beef
Janet Wardle (verified owner) –
Lovely meat, great service.
David Rookes (verified owner) –
Great cut of meat and extremely well prepared
Nicola Morgan (verified owner) –
Absolutely delicious piece of beef
Anonymous (verified owner) –
Our beef joint was much enjoyed by our party – thank you. Delicious!
Sarah Walker (verified owner) –
I’m really sorry, but the rib of beef was incredibly fatty and the fat smelt rancid as if it had been hung too long. No lovely cooking smells in the kitchen Christmas Day, just a rancid fat smell. The actual meat which was edible was good, but the amount which was thrown away (the kites enjoyed it) was almost 50%
Tanya Sutton (verified owner) –
The best ever beef and the gravy from the juices amazing
Glenys (verified owner) –
Saul Willoughby (verified owner) –
Absolutely delicious
Nellie Santee (verified owner) –
Lynn Brutman (verified owner) –
Anne (verified owner) –
The best