Grass fed beef fore rib roast on the bone

Grass fed beef fore rib roast on the bone

Double click on above image to view full picture

Zoom Out
Zoom In

More Views

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.

Our Price: £18.37

Availability: In stock

Choose Your Options:

* Required Fields

Our Price: £18.37


Portions: We recommend 1 portion per 500g (depending on appetite)

Cooking Method Preheat the oven to 200 degrees Centigrade. Brown off the rib on both sides for 1 to 2 minutes in a hot pan. Put the rib in the oven at 200°C and cook for 15 minutes at high temperature, then turn oven down to 180 degrees C. Cook for 15 minutes per 500g for rare, 20 minutes per 500g for medium and 25 minutes per 500g for well done.  The best method of cooking accurately is to use a temperature probe to determine when the beef is cooked - monitor it every 10 minutes.  If you like your beef rare take the beef out when the inner temperature measures 60 t0 65 degrees C.  If you like your beef well done, take it out when the temperature probe measures 75 degrees centigrade. Cover the beef in foil and leave in a warm place. Rest for as many minutes as you cooked it in the oven - the beef will continue to cook in its own heat. While the beef is resting turn up the oven to 220 degrees C and cook the Yorkshire puddings. 

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,