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Forerib on the Bone

We recommend 2 portions per bone.

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£ 50.62

1 review(s)

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.

How to cook forerib on the bone

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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Forerib on the Bone

Feedback for Forerib on the Bone has been compiled from 1 customer reviews

DateScoreCustomer Comment

I had a 3 Rib Forerib on the bone. Cooked on a BBQ the meat was succulent and so tasty. Excellent.

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