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Fore Rib of Beef

£16.90/Kg 2-3
1 x 5Kg Joint / £84.50
A wonderfully tender Sunday roast

There's nothing more traditional than a fore rib of beef served on the bone. The combination of flavour and texture leaves everything else in the shade.

It's best to slow roast this joint, that way you keep it tender and bring out the full flavour. It also cooks more evenly and prevents the joint from shrinking.

Allow for 400g per person for a generous serving. 3kg (3 to 4 ribs) will serve six people generously.

  • What's Delivered?

    Delivered in a plain plastic catering bag.

    Like all red meat, once it's been in contact with the air it'll lose a bit of it's colour, so expect a bit of discolouration.

  • What do you need to do?

    Trim it a bit. If you plan to freeze it make sure it's well wrapped and airtight.

  • How long will prep take?

    5 minutes

  • Refrigeration

    3-4 days

    With fridge set at 1-4 °C

    Hygiene

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Safety

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    4-6 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.