Slow Cooked Fore Rib Or Chine Of Beef ( On the Bone )

Slow cooking this cut is so easy and gives you the most wonderfull , meltingly tender juicy beef , with the most amazing flavor . It is my local butchers recipe .

1. 1

   This recipe was passed to me by my butcher.

2. 2

   I firstly cooked a chine cut (backbone attached) which was amazing.

3. 3

   But a forerib with bone attached is the same.

4. 4

   These are quite fatty cuts which need slow cooking to melt and tenderize.

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   When cooked you will have the most amazing, soft and tender roast beef.

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   I don't buy any other cuts anymore!

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   Oven on low at 140 or 120 if fan oven.

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   First sear all sides of the meat quickly over a high heat, to seal and keep all the juices in.

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   Next allow to cool slightly and cover in mustard powder.

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    Put on roasting tray cover with tin foil.

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    Put in oven.

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    Sit by oven for 3 hours with mouth watering.

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    Remove tin foil.

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    Cook for a further hour.

15. 15

    Remove and rest under tin foil.

16. 16

    Rock some gravy and Yorkshires.

17. 17

    Carve, mountain of mash, Yorkshires, gravy.