Forerib Roasting Hamper
  • Forerib roasting box
  • Chipolatas
  • Jessicarodgersimg 8415 copy
  • Jessicarodgersdsc 0972 copy
  • Forerib on bone side

Forerib Roasting Hamper

  • Serves5 - 6 people
  • Free range Free range
  • Native breed Native breed
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This time of year is all about getting together with people you love and sharing some amazing grub. When it comes to the latter, you really can't go wrong with the blow-out, prime centrepiece of grass-fed, dry-aged beef forerib. Package that together with all you need for pigs-in-blankets, and even a side of stuffing, and you know this hamper is made for a seasonal feast!

Designed to serve 5-6 hungry souls, it's all about the joint. With the french-trimmed bones helping to distribute the heat and the cod fat rendering down during the roast, the end result is a beyond delicious, moist, essentially solid ribeye. A marbled, tender meat that produces the perfect bath for crispy roasties. Serve pink and expect no leftovers!

As with all of our fresh meat, everything here is free-range and native breed, sourced from some of our favourite local, independent farmers. Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.

Just so you know, air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.

Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.

Minimum forerib weight: 2.4kg - 1-2 ribs

All of our meat is cut fresh to order by our butchers.

Everything is available for next day delivery as long as you order by 1.30pm.

All further questions are answered here.

The chipolatas and sausagemeat in this selection contain the following allergens:

Quick recipe ideas

Season with some salt and pepper and sea salt or a flavouring of your choice. Roast for 20 minutes at 220°C, then turn the oven down to 160°C and roast for a further hour. Rest the meat for 15-30 minutes in a warm place.

Check out more recipes

Is this just a solid ribeye?

Essentially – yes! Cooks very quickly compared to low and slow joints like brisket – don’t put this in your slow cooker! Roast medium rare and enjoy with green veg

A second generation butcher, it's a family affair for Matt Waller

Local tasty produce

Forerib Roasting Hamper

Forerib Roasting Hamper


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