Extra aged Beef Forerib – Expertly Dry-Aged 60–80 Days for Unmatched Flavour Our Beef Forerib is the ultimate bone-in roasting joint, prized for its exceptional tenderness, rich marbling, and stunning presentation. Known in the UK as the standing rib roast and as prime rib in the USA, this cut is a true showstopper. At Northfield Farm, we take pride in dry-aging our forerib on the bone for an extended period of 60 to 80 days, developing a deeper, more complex flavour profile that discerning beef lovers crave. This expertly aged forerib features upright rib bones that self-baste during roasting, locking in moisture and producing a succulent, juicy joint that carves beautifully. The rich marbled fat melts slowly, enhancing the buttery beef flavour and creating an unforgettable roast experience. Perfect as a spectacular centrepiece for dinner parties or festive feasts, this generous cut is even more delicious when served the next day—ideal for hot slices with crispy roast potatoes, Yorkshire puddings, and rich gravy, or chilled in indulgent sandwiches. For an extraordinary treat, try our Côte de Boeuf — a forerib with the cap muscle removed, highlighting the beautifully marbled ribeye steak on the bone. Looking for More? Try our Rump Roast for a tender, juicy roasting joint Explore our Ribeye Steaks for individual cuts bursting with flavour Don’t forget Beef Dripping for irresistibly crispy roast potatoes For a boneless alternative, try our Rolled Sirloin roasting joint Order your 60–80 day dry-aged Forerib of Beef today for local delivery or convenient click & collect from our farm shop. Experience the pinnacle of grass-fed, traditionally aged British beef.
