By Mike Robinson
One of the grandest roasting joints of all, the forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. Rib-eye steaks are the boneless steaks cut from the forerib.
All-in-one rib roast with horseradish glaze
Simple short rib of beef
Roast peppered beef with bourbon mustard and all the trimmings
Forerib is sold on the bone, or off the bone and rolled (most chefs prefer to roast it on the bone as the bones impart flavour to the meat during cooking). If you’re buying this cut on the bone you can order the number of ribs you want. A one-rib piece makes a generous meal for two people; a three or four-rib piece (weighing about 2.5kg/5lb 8oz), will serve eight generously.
Article by Louisa Carter
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