Trimmed Fore Rib Of Beef
Prime Beef on the Bone for Maximum Flavour
A visually stunning beef centrepiece with prime rib meat, French trimmed by our Master Butcher, and left on the bone for maximum flavour. The well-marbled meat caramelises upon cooking, which coupled with the use of grass fed beef and dry age maturing techniques, makes for natural succulence and outstanding flavours. Perfect for traditional roasts or celebration dinners.
A feasting favourite, and French trimmed to be an attractive roasting joint from our heritage breed beef. A butcher’s favourite, the rib promises rich marbling through the joint, while the rib bone also gives the meat flavour upon cooking. To complement this, our Trimmed Ribs have been dry age matured to further tenderise this celebration joint, promising rich eating.
A feasting favourite year round, with the eye catching beef rib providing luscious, rich meat for carving, and ample bone for making broth or stock afterwards. Slow roast on a trivet for a traditional centrepiece with aroma, and serve alongside traditional seasonal vegetables, Yorkshire puddings, and creamy Mrs Bridge's horseradish sauce.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
OUR RECIPE TIPS FOR COOKING YOUR TRIMMED RIB OF BEEF |
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