Also known as the forerib, this roast joint is cut from the forequarter above the brisket. Has even fat marbling throughout and covered with a layer of natural fat. Best slow cooked for a mouthwatering roast.
- Vacuum packed
- Suitable for freezing
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Our beef is traditionally home reared on Mainsgill's farms in North Yorkshire, by the Henshaw family and their experienced farmers. Grazing on Holmedale Valley, our succler cows are grass fed for two summers, then with a barley and grass mixture towards their finish. Our meat is hung to mature naturally for 21 days, and skilfully cut by our expert butchery team at our onsite butchery department.
All of our meats are freshly prepared and vacuum packed or film wrapped at our onsite butchery.
Your order is then packaged in insulated polystyrene boxes, designed to keep the meat cool for up to 48 hours, ready for delivery to your home and can be placed directly into the freezer.
Polystyrene boxes make excellent insulated food containers and provide the very best insulation for temperature sensitive products in transit. No other packaging material insulates as well or is as cost effective.
Delivery cost: £8.00. All orders are placed on next day courier service and subject to our delivery guidelines and a member of our sales team will confirm the expected delivery date once your order is placed.
If you wish to arrange a specific delivery day, please enter the desired date into the "order notes" or select your preferred date using the date picker during the checkout stage; or contact our service team who will be happy to help with your request. e: email@example.com | t: 01325 718860 between 8.30am and 5pm, 7 days a week.
Rib of Beef with Thyme, Port and Redcurrants
The bone-in rib joint is the hero of all joints, worthy of an audience at any festive occasion. The joint is marinated with redcurrant sauce, Port and fresh thyme leaves then roasted and served with all the tasty trimmings that go with an impressive roast.
- 2.7kg/6lb lean bone–in rib of beef
- Salt and freshly milled black pepper
- 3 large garlic bulbs, cut in half horizontally
- 24 shallots, peeled and left whole
- For the Thyme and Redcurrant Marinade:
- 100g/4oz redcurrant sauce
- 200ml/7fl oz Port
- Large handful fresh thyme leaves
- For the Gravy:
- 25g/1oz plain flour
- 600ml/1pint good, hot beef stock
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
In a large, shallow bowl mix together the marinade ingredients.
Place the joint on a chopping board, score the fat, season on both sides and transfer to the bowl with the marinade and coat well. Cover and marinate in the fridge for up to 2 hours, or overnight if time allows, turning occasionally.
Remove the joint from the marinade mixture, strain the marinade and reserve for later. Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time. After 30 minutes cover the joint with foil.
45 minutes before the end of the cooking time, remove the joint and the rack from the tin, add the garlic and shallots to the tin and place the joint directly on top. Return to the oven for the remainder of the cooking time.
When the beef is ready remove the joint from the tin with the vegetables and transfer to a warmed platter, cover and set aside to rest.
To prepare the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
Add the remaining stock, 150ml/¼pint of the reserved marinade and any meat juices from the platter. Adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.
Serve with roast potatoes, stuffing, seasonal vegetables and the gravy.