14-Day Aged Bone-In Carvery Beef Forerib Roast

Five-bone roasted beef forerib with sliced servings and vegetables. Image and recipe created by Nicol Retailer Limited.

14-Day Aged Bone-In Carvery Beef Forerib Roast

Indulge in the rich, buttery flavour of this 14-Day Aged Bone-In Carvery Beef Forerib, slow-roasted to perfection for a tender, melt-in-the-mouth finish. This impressive 5-bone joint is expertly aged to deepen flavour and enhance juiciness, making it the perfect centrepiece for Sunday roasts, holiday feasts and special celebrations. Cooked with herbs, garlic and a high-heat crust, then served with a glossy homemade gravy, this luxurious roast delivers restaurant-quality results at home. All ingredients, including the premium Birchstead forerib, can be purchased directly from Nicol Retailer Limited for exceptional freshness and value.

Course Dinner, Holiday Centrepiece, Main Course, Special Occasion Dish, Sunday Roast Alternative

Cuisine Modern European, Steakhouse-Style, Traditional Roast Dinner

Diet Low Calorie

Keyword 14-day aged beef forerib, 5-bone beef roast, aged beef recipe, beef forerib recipe, Birchstead forerib, bone-in carvery beef, British roast dinner recipe, celebration roast UK, gourmet roast dinner, luxury beef roast UK, Nicol Retailer Limited, premium beef Nicol Retailer, slow roasted forerib, special occasion beef joint, Sunday roast centrepiece

Prep Time 20

Cook Time 2 25

Resting Time - Essential for retaining juices and carving beautifully 1 45

Servings People

Calories 645

Ingredients

1 Birchstead 14-Day Aged Bone-In Carvery Beef Forerib (5-bone, 4.5–6 kg)
4 tbsp olive oil
3 tbsp sea salt
2 tbsp freshly cracked black pepper
2 tbsp garlic granules
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
6 garlic cloves, smashed
2 large onions, quartered
2 carrots, chopped
2 celery sticks, chopped

Optional Gravy:

Beef drippings from the tray
500 ml beef stock
200 ml red wine
1 tbsp flour
1 tbsp Worcestershire sauce

Instructions

Prepare the Beef

Remove the forerib from the fridge 1–2 hours before cooking.
Pat dry thoroughly.
Rub with olive oil, salt, pepper, garlic granules, rosemary and thyme.

Preheat the Oven

Set to 220°C (200°C fan / Gas 7). This high heat will help build the gorgeous crust.

Create the Flavour Base

Place onions, carrots, celery, and garlic in a roasting tray.
Position the forerib bone-side down on top.

Roast Hot, Then Low

Roast for 25 minutes at high heat to develop a crust.
Reduce to 160°C (140°C fan / Gas 3).
Continue cooking for approximately:
1 hour 45 minutes → medium-rare
2 hours → medium
(A 5–6 kg joint may vary slightly depending on your oven.)
Internal Temperatures:
55°C – medium rare
60°C – medium

Rest for Perfect Juiciness

Remove from oven, loosely cover with foil and rest for 45–60 minutes. This step ensures tender, juicy slices.

Make the Gravy

Place roasting tray on the hob.
Stir in flour, add red wine to deglaze, then pour in stock.
Reduce until glossy.

Carve & Serve

Slice between the bones for dramatic presentation.
Serve with gravy and your favourite sides.

Notes

For the juiciest and most flavourful results, always allow your 14-Day Aged Bone-In Carvery Beef Forerib to come to room temperature before roasting — this ensures even cooking throughout the thick joint. Start with a high-heat blast to create a rich, caramelised crust, then reduce the temperature for slow, gentle roasting that preserves tenderness and enhances the natural aged flavour.

Resting the beef for at least 45 minutes after cooking is essential, as it allows the juices to redistribute for melt-in-the-mouth slices. Using premium Birchstead aged forerib from Nicol Retailer Limited guarantees exceptional quality, deep beefy richness, and a restaurant-worthy roast every time.

Nutrition