Rib of BeefThe whole forerib, on the bone, prepared as a roasting joint. At its smallest, a meal for six. At its largest, a centrepiece for a room. The rib cap carries the bulk of the flavour here; its fat is thick and cream coloured, self basting the joint in its own deeply flavoured tallow. From fully mature cattle, there is no more impressive piece of beef to put on a table. Even the bones are worth fighting over.