Fore rib roast – bone-in

This is considered the most flavourful cut of beef there is. 

Fore rib is cut from the first five ribs in the loin. And it's from this joint that Ribeye steaks are cut from. It's got the same rich buttery flavour as Ribeye steak, and is regarded by “aficionados” as the best all-round cut you can get.  

The eye of the joint – an extension of the Sirloin – has an incredibly smooth texture, with a fine grain.

On the edge of the joint there's another strip of meat called the Ribeye cap which is separated from the eye by a large swathe of fat. 

The cap has a looser grain and, for many, it's their favourite part of the joint.

The bottom line is, Fore rib's got more flavour than a Fillet, but overall, it’s only slightly less tender. 

As a joint, it's just as fatty as Ribeye steak, so it stays just as juicy when cooked – because the fat melts and bastes the meat.   

And the bone is there to make it look impressive.