Fore Rib of Beef
Fore rib of beef is widely celebrated as the ultimate premium roasting joint on the bone. Cut from the forequarter (just behind the shoulder), it features the same exceptionally tender muscle as a ribeye steak.Because it contains heavy internal marbling and a thick cap of fat, the meat naturally bastes itself from the inside out as it cooks. Leaving it on the bone yields a deep, intensely rich beef flavour and a spectacular, dramatic presentation for a Sunday roast or festive centrepiece.