Boned & Rolled Fore Rib
Boned and rolled fore rib is widely considered the ultimate prime British beef roasting joint. Cut from the forequarter of the cow (ribs 6 to 10, sitting just behind the shoulder), this is the exact same cut of meat that produces ribeye steaks.By removing the bones, trimming excess gristle, and tightly rolling the meat into a neat cylinder secured with butcher's twine, you get a spectacular, easy-to-carve centerpiece that combines maximum flavor with luxurious tenderness.