Description
Longhorn Forerib, Boned and Rolled
The forerib is the joint every other roast is measured against, and this is the same cut without the bones. We take the eye of the rib off the bone, keep the seam of fat that bastes it as it cooks, and roll and tie it into a neat, even joint. It roasts more evenly, it fits more ovens, and it carves straight through.
Ours is English Longhorn, one of the oldest cattle breeds in Britain and one that came close to being lost in the middle of the last century, when it was too slow and too old-fashioned for a market that wanted cattle finished quickly. We raise ours on Herefordshire pasture and give them the years the breed needs, which is where the marbling comes from, fine threads of fat through the muscle that melt as it cooks and do the work that no amount of seasoning can.
Boned, rolled and tied on site by Jim and the team, ready for the oven as it arrives.
Choosing a size
2kg. £85. Serves six to eight, with enough left for sandwiches the next day. A Sunday lunch joint.
3kg. £128. Serves ten to twelve. The size to order when the whole family is coming.
4kg. £170. Serves fourteen to sixteen. A proper occasion.
No two joints are identical, so weights vary a little either way. If you would rather your forerib on the bone, our Longhorn Forerib on the Bone comes in two, four and six rib joints. And if you need something cut to a particular weight for a particular table, call us and we will find one.
Cooking
Take the joint out of the fridge a good two hours before it goes anywhere near the oven. Season it heavily. Start it hot, at 240°C for twenty minutes, then drop to 160°C and give it roughly fifteen minutes a kilo for rare, twenty for medium. A rolled joint is thick and even, so a thermometer is the surest guide: 52°C at the centre for rare, 58°C for medium. Rest it for at least half an hour before you take the string off and carve. It will not go cold, and it needs the time.
Delivery
Orders over £69.99 are delivered free of charge. Below that threshold, there is a £10 delivery charge. Delivered in insulated packaging, chilled and ready to cook or freeze on arrival.
