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