New

    Forerib of Beef 7.0kg (approx weight) FRESH

    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 2/3 days prior to your delivery date for this product



    First you need to remove all the packaging and give the meat a good dry. You can do this by letting it stand uncovered, but it is quicker to use some kitchen paper. Then you need to leave it out of the fridge to come up to room temperature.

    You need to calculate the cooking time by allowing an initial 20 minute blast on a high heat (220℃) and the 20 minutes per 500g for medium, 15 minutes per 500g for medium-rare, and 10-15 minutes for rare, at 170℃. Our advice is to go for medium or medium rare when cooking at home as this way you’ll have some well-done meat for those who like it that way (usually the kids), on the outside and some pinker meat towards the centre of the joint, meaning that all bases are covered. If you have a fan oven the temperature will need to be reduced usually, a reduction of around 20℃ is required but every oven has its own idiosyncrasies. Preheat the oven to 220℃/gas mark 7

    Give the layer of fat on top a good seasoning with salt and pepper, and a nice tip is to rub it with English mustard powder so that it cooks to a lovely golden crust. Pop the meat on a roasting tray, standing on its end with the ribs pointing skywards. Due to the height it will probably need to go on the bottom shelf of the oven. Give the beef a 20 minute sizzle in the high oven at 220℃/gas mark 7 then turn the oven down to 170℃/gas mark 3 and time the cooking of the joint from this point. This really gets the browning process started and the caramelisation of the surface on its way.

    The shape of the joint might mean it cooks a little sooner than the calculated time. A check you can do is to push a skewer through the thickest part of the joint and leave it for 10 seconds. Take the skewer out, the redder the juices, the rarer the meat. For a medium roast you can expect a flow of clear juices mixed with a little pinkish blood. You could also press the meat but for a joint of this size you will need to press from both sides. The more spring in the flesh, the rarer it is. The perfect medium joint will feel quite taut, with just a small amount of spring radiating from right in the centre. Don’t forget that the meat will continue to cook as it rests, and the juices will also become more evenly distributed, so don’t leave it cooking too long.
    When it is cooked, you need to let it rest for at least 20 minutes. This step is non-negotiable, and is essential to allow the meat to relax and distribute the juices evenly.

    Availability: In stock

    £95.95

    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 2/3 days for ordering.

    Sizes and serving: 7kg Approx or 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: FRESH


    Additional Information

    Additional Information

    Halal No

    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