Slow roasted rib of beef

I've read a lot about slow roasting, how by cooking at very low temperatures allows the meat to retain its' moisture, how the texture of the meat becomes melting, with the fat turning to jelly, and it all sounds fantastic. I love the very rare appearance of the meat, even after the outside is seared in a pan after cooking.

The idea is based on very slowly bringing the core temperature of the beef up to 53 C, which is the temperature at which the fats and connective tissue melt and start turning to jelly. After cooking and during resting the core temperature will rise to 55 C. Ideally the oven temperature should only be 75 C, however some domestic ovens do not work below 90 - 100 C. No problem though, just reduce the heating time, and use a meat thermometer!

Try it, it takes time but the effort is really worth it.

Ingredients

2-3 bone rib of beef - preferably dry aged for 3 weeks or more

sea salt

olive oil

freshly ground black pepper

The beef needs to be at room temperature before cooking, so remove from the fridge at least 2 hours before cooking, or if possible the night before. Once removed from the fridge, season the meat with the sea salt and set aside.

4 hours before eating preheat the oven to 75 C or the lowest temperature the oven will operate at. Rub some good quality olive oil over the meat and place onto a large roasting tin.

Place in the pre-heated oven and remember to turn the dish every 30 minutes or so (this is because most ovens are hotter at the back than the front, so turning ensures even cooking).

After 1 1/2 hours of cooking, check the temperature of the beef and continue cooking until the core temperature reaches 53 C. This may take from 3 to 4 hours depending upon the size of the beef and the oven temperature.

When the meat is done, remove from the oven. Place a large frying pan on the stove and add some olive oil, heating to just below smoking. Sear the beef, by turning 4 cm a time, creating a lovely crust.

Return the meat to the roasting tin, and keep warm at 60 C in the oven with the door ajar for upto 30 minutes whilst preparing the rest of the meal.

Roast vegetables go particularly well with beef, so roast potatoes, parsnips etc would be good. If you only have one oven then prepare a potato gratin before cooking the beef and slip it under the grill to warm and crisp up whilst the meet is resting.

Rather than a traditional gravy, consider serving a hollandaise or bearnaise sauce on the side perhaps with some creamed horseradish. The key here is not to swamp the flavour of the beef, given the beautiful cooking method employed.

Roast beef will never be the same again. Enjoy and savour ! 

Comments

[Signe]

Simplicity itself, the slow-roast rib of beef ;) Good tip about using a meat thermometer if you can't get the oven temp down low enough!