Roast Rib of Beef

This book was written when beef was not allowed to be sold on the bone – the classic British way over the centuries. We are told it will return, and I do hope so, because I miss a good roast rib on the bone so much: the beef maintains a much sweeter flavour, and more juices are created to give a better gravy.

Good Scottish beef will always be the best to choose and buy, and the best part of the rib to buy for roasting is the forerib. When buying on the bone (if allowed) you want thr