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Beef Fore Rib

A fantastic Beef Fore Rib recipe served with a rich Bone Marrow Gravy and all the trimmings.
Prep Time 1 hr 15 mins
Cook Time 45 mins
Total Time 2 hrs
Course Main Course
Cuisine British


Beef Fore Rib

  • 1 kg Beef Fore Rib
  • 1 tbsp Kosher Salt
  • 1 tbsp Organic Black Pepper Mix
  • 1 tbsp Yellow Mustard
  • 1 tbsp Rapeseed Oil

Bone Marrow Gravy

  • 2 tbsp Bone Marrow (appox.)
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 2 Beef Oxo Cubes
  • 400 ml Boiling Water
  • 1 tsp Balsamic Vinegar
  • 1 tsp Worcester Sauce


  • Take the Salt and Pepper and mix together. I mixed 1 part salt to 2 parts pepper in a sprinkler spice jar, although as mentioned above I did think this was a bit peppery. Not all of the mixture got used. I added a think coating of the mustard to the beef, to help the salt and pepper adhere, and then put to one side.
  • I got my Char-Broil Gas to a high temp and then placed the Lodge Cast-iron pan on it with a little Rapeseed Oil. Using a laser thermometer I got the pan to around 320°C, before searing the beef for 2-3 minutes on each side.
    Seared Beef Fore Rib
  • I had prepped my Weber Kettle for an indirect cook, and once I had seared the beef I placed on the indirect part of the BBQ, adding an Olive Wood Chunk for some extra smokiness.
  • Whilst the beef was cooking I prepped the gravy. Start by melting the butter over a medium heat. Add the flour, and mix until the flour is dissolved. Now add the 2 beef Oxo cubes and stir in before slowly adding 400ml of boiling water (directly from the kettle). Mix well and bring to a gentle simmer, then add the Balsamic and Worcester sauce and stir in well. Reduce to a medium heat, and occasionally stir.
    Tip: you can add some salt and pepper to taste but I would wait until after you have added the bone marrow and beef fat.
  • Keep checking your meat depending on how well done you would like it. I removed mine at 52-55°C. There was a variance in the temperature throughout the meat. I was quite surprised at how quickly this cooked so had to wrap for longer than planned which took it beyond the ‘doneness’ I was looking for. I wrapped in foil and put it to one side.
  • The bone marrow had melted and mixed with the fat dripping from the meat. I removed this from the BBQ and added to my gravy mix, again bringing it back to a simmer and stirring well before reducing the heat again. Taste the gravy and decide if you need to add any seasoning.
  • Unwrap the meat, slice, and serve with all the trimmings, finishing off with the lovely rich bone marrow gravy.
Keyword Beef Fore Rib, Sunday Dinner, Sunday Roast