Fore Rib of Beef on the Bone - French Trimmed
- Availability: In Stock
A statuesque roast, left on the bone for maximum flavour and visual appeal. Don’t fight over the bones with their tasty dark-roasted meat.
Ideal for Roasting.
For best results, take your joint out of the fridge and let it sit at room temperature for about an hour before roasting. This will help to ensure that your joint roasts evenly and stays tender.
For roasting joints such as sirloin, rib, topside, brisket, silverside and mini joints, use the following table to calculate your cooking times:
Roasting times Oven temperature Internal temperature:
Rare 20 min per 450g (1lb) + 20 min 180 C / Gas 4 60 C
Medium 25 min per 450g (1lb) + 25 min 180 C / Gas 4 70 C
Well done 30 min per 450g (1lb) + 30 min 180 C / Gas 4 80 C