Our Organic Beef Fore Rib on the Bone delivers rich, succulent flavour with a beautiful crust. Cooking this impressive cut is simpler than you might think — the key is seasoning, careful roasting, and cooking to temperature rather than time.

🧑🍳 Preparation

1. Bring to room temperature
   Remove the fore rib from the fridge 1–2 hours before cooking to ensure even cooking.

2. Season generously
   Rub all over with sea salt and cracked black pepper. Optional: add herbs like rosemary, thyme, or garlic for extra aroma.

3. Prepare the roasting tray
   Place the fore rib on a rack in a roasting tray, bone side down, to allow heat circulation and collect juices for gravy.

🌡 Cooking Guidance

Oven Temperature

• Fan 160°C / Conventional 180°C / Gas 4

Target Internal Temperature

Approximate Cooking Time

• 2.4kg fore rib:

  • Rare: 1 hr 45 min – 2 hrs

  • Medium Rare: 2 hrs – 2 hrs 10 min

  • Medium: 2 hrs 15 min – 2 hrs 25 min

  • Well Done: 2 hrs 35 min – 2 hrs 45 min

Tip: Start checking the temperature 15–20 minutes before the lower end of the estimated time.

⏲ Resting

• Remove from the oven when the thermometer reaches your desired doneness.

• Loosely cover with foil and rest for 20–30 minutes.

• Resting allows the juices to redistribute, keeping the meat tender and juicy.

🔪 Carving

• Slice against the grain for maximum tenderness.

• For a fore rib on the bone, carve individual ribs or slice the meat between bones to serve.