French Trimmed Fore-Rib | Grass Fed & Dry-Aged
Christmas Rib of Beef | French Trimmed Fore-Rib, Grass Fed and Dry-Aged Nothing quite says Christmas like a fore-rib of beef, with our French-trimmed grass fed rib of beef the crème de la crème. With standout flavour from the marbling deep set into the ribeye section and the all important bone, we look forward to sitting down to one each year. Our Xmas Trimmed ribs have been dressed up immaculately, with the back plate taken off and the bones French trimmed by one of our expert butchers so that you can sit down to something super special. Why You'll Love It 🔥 French Trimmed by Hand – Back plate removed and the bones cleaned by our butchers for a proper centrepiece. 🌿 Native Breed, Grass Fed – Born and raised on UK farms working with nature and regenerative practices. 🥩 Dry-Aged In House – Aged up to 32 days or the perfect balance of tenderness and flavour. A Cut Above the Rest Most rib of beef is sold as it comes off the carcass. Ours has the back plate taken off and every bone scraped back by hand — a slow job that yields nothing extra to eat, but it's the difference between a joint you put on the table and one people stop talking to look at. Prefer it untrimmed? Our Rib Of Beef is the regular version. For a boneless carve, see our Boneless Rib of Beef, or our Rib of Beef Christmas Box for the whole dinner in one order. Order Now Christmas delivery runs from the 19th–23rd December. In-store collection is available 19th–24th December, with the shop closing at 12pm on Christmas Eve. Frequently Asked Questions What does French trimmed mean? The back plate is taken off and the rib bones are scraped clean, so they stand exposed above the meat. It's purely for presentation — the eating is the same as a standard fore-rib, but it makes a considerably better looking centrepiece on the table. How long is it dry-aged? Up to 32 days in our own ageing rooms. That time concentrates the flavour and tenderises the meat, and it's what separates a proper rib of beef from something cut and sold within the week. What size do I need? Sizes run from 2–3kg up to 5–6kg. Bear in mind a bone-in rib carries a fair amount of bone, so allow for that when choosing — and remember cold rib of beef on Boxing Day is one of the better things about Christmas. How do I cook it? Take it out of the fridge a good two hours before it goes anywhere near the oven — a joint this size needs time to come up to room temperature or the outside overcooks before the middle is ready. Start hot, around 240°C, for 20 minutes to get the outside coloured. Then drop to 160°C and cook to temperature rather than to the clock: 48°C for rare, 52°C for medium rare, 58°C for medium. As a rough guide that's about 12–15 minutes per kg at the lower temperature, but the thermometer is what matters, not the maths. Rest it for at least 30 minutes, loosely covered. It will carry on cooking as it rests, so pull it a few degrees short of where you want it. Carve down along the bones and serve. What are your Christmas delivery dates? Christmas delivery runs 19th–23rd December, with in-store collection available 19th–24th December, closing at 12pm on Christmas Eve. Please select your date at checkout.