Fore rib of beef

Wing rib or fore rib, beef roasted on the bone is the best, not least because it makes for glorious gravy. Cooking times: 20 minutes at 240C/475, and then 15 minutes per pound of weight at 190C/375. Internal temperature should read 60C/140F.

Fancy a break from turkey? Try our porcini, bacon and sage rib of beef served with lashings of port gravy

How to cook Easter beef, Easter best beef

At the end of the festive season, on the twelth day of Christmas, it’s as good time as any to write up our Yuletide dinner… our first since starting the blog in early 2010. With both of us back at the family home this year there’d been some debate about what the main dish […]

Simple Steak! Fore Rib Of Beef With Sage Rosemary Garlic Pushed Into The Gaps And Black Pepper And Butter To Sizzle ;) [Homemade]

Tim Lovejoy and Simon Rimmer host the food and chat show, with guests, cookery and music

Grass-fed, organic, free range fore-rib of beef.

Yorkshire Pudd's Roast Fore Rib of Beef with Yorkshire Pudding

Roast beer caramelised in beef dripping then roasted covered with foil on a bed of vegetables (red onions, carrots, celery, garlic and herbs) with red wine and cooked until tender. Then patiently left to rest covered with the foil. Pink and juicy in the middle with some really nice marbling throughout. I used the roasting tray juices and squeezed all the roasted vegetables through a sieve to add to the gravy.

Roast rib of beef - One of the best and most flavoursome roasting joints - 3-bone fore rib of beef, French trimmed – ask your butcher, sprigs fresh rosemary, sage leaves, shallots, cloves garlic, red wine, olive oil, Sea salt, black pepper, PRE-HEAT OVEN TO 240˚C/220˚C FAN/GAS 9; Rinse the joint and pat dry with