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ETHICAL, PASTURE FED MEAT
We recommend 2 portions per bone.
Warning: Last items in stock!
Stunning and indulgent, Pipers Farm forerib on the bone evokes a real sense of old-fashioned feasting and is probably the most impressive of all beef cuts. If you're looking for a knock-out celebration centrepiece you can be assured that a forerib (also known as ‘côte de boeuf’) will take centre stage.
Available as either two, three or four bones, it's tender, generously meaty, well able to feed a crowd and packed with intense beefy flavour. Cut from the forequarters of the animal, the forerib combines fine-grained texture with stunning marbling that ensures the meat is both succulent and richly flavoured. Cooking the meat on the bone also contributes to its flavour and juiciness.
Forerib on the bone is a cut that flourishes with unfussy cooking and traditional accompaniments.
Simply roast at 220°C for 20 minutes before turning your oven down and roasting for a further 30 minutes per kg.
Rest for 15 to 20 minutes in a warm place before carving.
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