A cut of beef for roasting, containing the rib from just in front of the sirloin.
- A whole forerib would feed slightly less, but be every bit as good.
- The first time I had a forerib was at St John… Like your story, there was almost weeping involved.
- Although more tender than some of the cheaper cuts, the forerib still needs cooking for longer than premium joints.
For editors and proofreaders
Line breaks: fore|rib
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