Longhorn Beef
The traditional rib of beef, roasted on the bone and carved at the table. Our most celebrated joint, from the breed that made English roast beef famous.
Forerib is the prime roasting joint of the animal, and on the bone it’s at its very best. The ribs hold the heat and keep the meat moist, the fat cap bastes the joint as it roasts, and the bones give you the makings of a proper gravy. It’s the joint Heston Blumenthal chose when he went looking for the best beef in Britain, and it’s still the one our chefs order most.
Our Longhorns are a rare breed with two centuries of history, raised slowly on our Wye Valley pastures. That patience shows in the meat: fine threads of fat run through the muscle and melt as it roasts. Every forerib is hung on site for at least 35 days, then prepared by Jim and the team in our own butchery, chined for easy carving.
2.5kg serves six to seven – a generous Sunday lunch, with the bones left over for stock.
3.75kg serves eight to ten – for when the whole family is home.
5kg serves twelve to fourteen – a true centrepiece for a celebration.
Weights are minimum weights, so your joint may be a little heavier but never lighter, and you won’t pay for the difference. If you’d rather your forerib off the bone, try our Longhorn Rolled Forerib of Beef. For a smaller table, the Longhorn Côte de Boeuf is a single rib cut thick.
Allergens: None
Take the joint out of the fridge at least two hours before cooking and season it well.
Stand it on its bones in a roasting tin and start hot, at 240°C for twenty minutes, then drop to 160°C and allow around twelve minutes a kilo for rare, or fifteen for medium-rare.
A thermometer is the surest guide: 50°C at the centre for rare when you first take it from the oven, 55°C for medium.
Rest it for at least thirty minutes, and these temperatures will continue to rise, around 52°C for rare, around 60°C for medium. Then, cut the meat away from the bones and carve across the grain. Keep the bones and the roasting juices for gravy.
Always prepared to order and delivered chilled, in insulated packaging. All our meat is fresh, never frozen, so if you’re not ready to serve, you can freeze on arrival. Alternatively, follow the use by dates and keep in the fridge before cooking. And don’t worry if you won’t be in for the delivery – our packaging means your order will stay in peak condition for up to 12 hours.
We pack every order carefully, but if your delivery is late, damaged, incomplete or not properly chilled, please contact us on the day it arrives, on 01449 553606 or at [email protected]. Tell us your order number and send photos of the outer box, the packaging inside and the product labels.
Longhorn cattle provide the meat that made England famous for its fine roast beef. In our opinion, there is no better breed for the distinctive flavour of British beef as it’s always tasted.
Longhorn Beef, Serves 6 to 16
Longhorn Beef, Approx. 1kg, on the bone, 1 kg
Longhorn Beef, Serves 6 to 14
Longhorn Beef, Serves 6 to 20
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