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Fore Rib Of Beef - 32 Day Dry Aged
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Description
A true showstopper. Our 32-Day Dry Aged Fore Rib of Beef is left on the bone, untrimmed, and richly marbled, making it a standout choice for celebratory roasts. With each bite, you'll taste the depth of flavour that only comes from traditional dry ageing and grass-fed, heritage-breed cattle.
The high fat content naturally bastes the joint as it roasts, while the rib bones lock in moisture and deliver unmistakable flavour. This is roast fore rib of beef as it should be - bold, tender, and brimming with character.
Perfect for a festive feast or an impressive Sunday roast, this joint delivers generous slices of rib meat and plenty of bone for making stock after. Pair with Yorkshire puddings, seasonal veg, and a punchy horseradish.
Whether you're roasting fore rib of beef for two or ten, our guide below will help you achieve perfect results every time - from internal temperature to carving tips.
How many ribs are there in the forerib?
We work on the general basis of 1 rib to 1kg, so, for example, a 3.2kg joint will contain 3 bones, but sometimes 4, depending on the size of the animal.
Free Range
Grass Fed
Fresh & Freezable
British
How to cook fore rib of beef
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 horseradish sauce.
About the cut
Fore Rib
A feasting favourite, and left untrimmed for maximum effect, this is an attractive roasting joint from Dales 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, this Rustic Rib has been aged to further tenderise this celebration joint, promising rich eating.
About the breed
Heritage
we'll choose from our selection of available breeds
It's good to eat and enjoy heritage breed meat from British breeds, showing farmers that there is a market for their herds and flocks and encourage them to rear them. Without a demand for their meat, many breeds would die out altogether. When intensive farming reigned unchallenged in the second half of the last century, many of our traditional breeds all but disappeared because they don't take kindly to factory farming. We want to change this and help more people realise that we need to safeguard the natural biodiversity of our farm animals and to demand meat with intrinsic flavour that comes from higher welfare systems. All of our meat fits that bill perfectly.
How it works
Choose your delivery day. Standard weekday delivery is free on orders over £60
Your fresh meat delivery will arrive in a special stay-chilled insulated box, which will stay cold for up to 72 hours.
All our meat is fresh so it can be popped in the freezer if you don't need to use it straight away.
we guarantee the quality of all our goods and produce
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FAQ
How to carve a fore rib of beef
Once your fore rib of beef has rested, it's time to carve. Start by placing the joint bone-side down on a stable board. Use a sharp carving knife to run along the curve of the rib bones, separating the meat from the bone in one clean motion. Set the bones aside - they're perfect for stock.
Now turn the boneless joint and slice across the grain into thick or thin slices, depending on preference. Keep the knife steady and let it glide for even, elegant portions. Serve immediately with your favourite sides and a spoon of roasting juices.
Is fore rib the same as ribeye?
Not quite. Ribeye is cut from the same section as fore rib, but it's boneless and more heavily trimmed. Fore rib of beef is left on the bone for deeper flavour and a more traditional roast experience. It's essentially the ribeye, just in its full, more impressive form.
How much fore rib of beef per person
Our general guidance is 1 rib serves 4-6 people, depending on appetite. Our fore rib of beef comes in 3 weights:
1.6kg (Serves 4-6)
2.6kg (Serves 6-8)
3.2kg (Serves 8-12)
What temperature should fore rib of beef be when cooked?
Use a meat thermometer to check the centre:
Rare: 48-50°C (rested: 52-54°C)
Medium rare: 52-54°C (rested: 56-58°C)
Medium: 58-60°C (rested: 60-62°C)
Well done: 65-68°C (rested: 70-75°C)
our farms
We are privileged to work with some of the finest farmers anywhere in the world, who are dedicated to producing food in a regenerative and sustainable way. Generations of craft and experience goes into rearing livestock, and the result is quite simply, better meat.
sustainability mission
We are committed to generate a positive impact for people and planet by producing a local, healthy, and tasty product. Our focus on better meat stands for environmental protection and stakeholder engagement, which provide purpose to everything we do.
Customer reviews
The UK's best online butchers
We are Online Butcher of the Year 2020, and our team has been recognised for their achievements on numerous occasions, scooping various national food, butchery, and business awards for our better meat. We try to be modest, but F&Co’s team of master butchers, smallholding farmers & Michelin Starred chef really are amazing, working for the pride in their craft.
