Forerib Of Beef

    Be the first to review this product

    The 'forerib of beef' is also known as the crown roast and It makes a perfect joint for a Sunday roast or any special occasion.  This is essentially ribeye on the bone and is meat lovers dream. We guarantee you'll feel the excitement the moment you begin to carve and your mouth starts to water...

    PLEASE ALLOW 48 HOURS FOR DELIVERY

    COOKING ON THE BBQ:

    The most vital ingredient here is salt—without a good dose of salt, the meat will not have much in the way of flavour. When thinking about how much seasonings to add to your roast, consider the mass of it and not the surface area.
    The best starting place for seasoning a rib roast is olive oil. While there is a good amount of fat in this cut of meat, a coating of oil will help the surface brown and it will act to hold seasonings in place. An ideal method is to use a paste of oil, mustard, herbs, salt, and spice. The addition of the mustard adds a great depth of flavour.
    Whatever seasoning you choose, centre it on the meat and not the fat, apply it thickly, and be gentle with the roast to keep it in place.
    When you put a prime rib in a roasting pan in the oven, there is a little more control over what happens to the drippings. On a gas or charcoal grill, you are going to need to capture the drippings, but also keep them clean enough to use.
    The secret to this is to make sure that the cooking grate that the roast is going to sit on is very, very clean. The grate will act like the rack in a roasting pan and needs to be free of debris before you start cooking.
    Underneath the grate, place a disposable aluminium pan to catch the drippings and fill it with water to prevent those drippings from burning. (Remember, this is indirect cooking so there will be no flame under the roast.) During the cooking time, you may need to add more water. It is better to have diluted drippings that can be boiled down later than burnt drippings that are useless.
    Grilling indirectly will require that the prime rib roast is turned periodically to ensure even cooking. Even if you are using a large grill and have the heat on either side of the roast, it will be difficult to cook the meat correctly without turning. If you are using a smaller grill and have the heat on only one side, then the roast might need to be turned more than once. This is why a frequent monitoring of the cooking temperature with a reliable meat thermometer is necessary. Test the temperature on either side of the roast to determine how evenly it is cooking and turn to accommodate.
    While testing the temperature and moving the roast accordingly, take note of the level of the water in the drip pan. If it is getting low, you may need to add water. It is best to add boiling hot water so that you don't drop the cooking temperature significantly.
    You want your prime rib roast to be cooked through the middle and nicely crusted on the surface, not burnt on the outside and raw in the middle. This means that as it grills you will need to make adjustments to the cooking temperature of the grill. If the meat is pale and grey on the outside while the centre temperature is rising nicely, the grill temperature is too low. If the roast is heavily browned and crusty on the outside and cold in the middle, the grill temperature is too high.
    Resting may seem like a step that can be skipped, but it is actually a vital part of the cooking meat. This rest time allows the meat to relax, the heat to even out, and the juices to distribute.
    In general, resting can be done by placing the roast on a cutting board and covering it with aluminium foil. For a 2- to 4-bone rib roast, allow it to rest for 10 to 15 minutes. Anything larger should rest for 15 to 20 minutes. You might want to place a kitchen towel over the aluminium foil while it rests.
    Take a sharp, long knife and slide it along the bone keeping as much of the meat on the roast section as possible. This should be an easy cut since the bones are smooth.
    With the roast section separated from the ribs, it is time to cut into slices. Not all rib roasts are the same and you need to decide whether to go for thick cuts where everyone gets a single slice or thin cuts where each person enjoys a few pieces of meat. It is important to keep in mind that thicker cuts will be tougher and thinner cuts will be drier.
    Place the slices on a warmed platter and immediately wrap up those bones and any portion of the roast you are not serving right away.

    Availability: In stock

    £40.00

    * Required Fields

    Call us on 01580 201322 for more information about our products or to place an order.

    Product Description

    Details

    The 'forerib of beef' is also known as the crown roast and It makes a perfect joint for a Sunday roast or any special occasion.  This is essentially ribeye on the bone and is meat lovers dream. We guarantee you'll feel the excitement the moment you begin to carve and your mouth starts to water..

    PLEASE ALLOW 48 HOURS FOR DELIVERY

    Sizes and serving: check the dropdown for sizing availability

    Taste: Heavenly rich and full flavoured

    Tenderness: 8 on the tenderness scale

    Texture: Smooth, succulent and yummy!

    Origin: England

    Delivered: Frozen 'Locking in the Freshness'


    Reviews

    Write Your Own Review

    Only registered users can write reviews. Please, log in or register



    Gluten free: No
    Nuts free: No
    Vegetarian: No
    Pork free: No
    Kosher: No
    Halal: No