Grass fed beef fore rib roast boned and rolled

Grass fed beef fore rib roast boned and rolled

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The classic roast beef joint. It has fabulous flavour because it combines marbled meat from the rib end of the sirloin and meat from the shoulder muscles. It is hung for one month, to develop exceptional flavour. Boned and easy to carve.
Our Price: £23.99

Availability: In stock

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Our Price: £23.99


Portions: We recommend 125g to 250g per portion, depending on appetite

Cooking: Heat the oven to 220C/gas mark 7. Weigh joint of beef to calculate the cooking time. Allow 20 minutes per 450g for medium, 15 minutes per 450g for medium-rare and 10-15 minutes per 450g for rare. Rub English mustard powder over the meat and season well with salt and plenty of pepper. Place in a roasting tin just big enough to fit the meat comfortably, and roast for 20 minutes. Now lower the oven setting to 170C/gas mark 3 and time the cooking from this point. Check to see if the meat is already cooked to your liking 30 minutes before the end of the cooking time. Depending on the shape, it can sometimes be cooked a little sooner than the calculated time. The best method is to use a cooks temperature probe. If you like your roast beef rare, remove it when the probe reads 60 or 65 degrees Centigrade depending on the degree of rareness you prefer. If you like your roast beef medium, remove it when the probe reads 70 degrees Centigrade, and if you like your roast beef well done, remove it when the temperature probe reads 75 degrees Centigrade. Once the beef is cooked, place it on a board over a tray to catch the juices and rest for at least 15-20 minutes while you make the gravy (and cook the Yorkshire puddings). Resting the meat will make it easier to carve and the beef with retain more of its juices. To make the gravy, pour the fat and juices from the roasting tin into a bowl and allow them to separate. Adding a splash of cold water helps this. Skim off the fat and return 2 tbsp of it to the roasting tin. Add the flour and stir over a medium heat until the flour has browned a little and any sediment from the bottom of the pan is loosened. Add back the roasting juices and pour in up to 500ml stock. Stir over the heat until simmering, then simmer for 2-3 minutes. Taste and continue to simmer until the gravy has developed a good strong, meaty flavour, then season with salt and pepper. The juices released from the meat while it is resting can also be added to the gravy or poured over the carved meat. Strain the gravy through a fine sieve into a warmed jug or sauceboat. Carve the beef very thinly. Serve with the gravy, Yorkshire puddings, horseradish sauce, roast potatoes and seasonal vegetables.

Storage: Your meat will arrive frozen. We believe freezing is nature's best way of storing wholesome food, ensuring minimum food waste. We hang our beef on the bone for 4 - 6 weeks to develop the flavour, and improve the tenderness, then freeze it when it is perfect to preserve it in peak condition. Our meat is dry hung on the bone to draw out moisture so it is just as good frozen as it would be fresh. We freeze it in convenient size freezer packs, which means you can take out the amount you need and never have to waste any food. To thaw a pack, simply drop the thick protective vacuum pack in cool water, and it will thaw in a few hours giving you maximum convenience and flexibilty. We recommend that you store your Pheasants Hill Farm meat in your freezer. Once defrosted, please store your meat in your refrigerator, and cook thawed meat within 3 days,