A fantastic meal for a family gathering and Christmas celebrations.The fore rib is the first five bones of the loin after the 3 wing ribs (nearest the head), and while it lacks some of the finesse of sirloin due to the nugget of fat running through it, it has bags of flavour and has become the firm favourite roast in recent years.
Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes on each side. Transfer to the oven; roast, allowing 15 minutes a pound (450 g) for rare or 20 minutes a pound (450 g) for medium. Allow plenty of resting time and stand in its juices. When carving, season well.
Berkshires finest beef! Sourced from the Bovingdon family at Broad View Farm in Cold Ash. Our beef is native, grass-fed and aged on the bone to create superior flavour.
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