Slow-roasted rib of beef
A masterpiece of low-temperature cooking and a fantastic centerpiece for Christmas
or New Year's dinner
Steak cooking temperatures
45C (bleu), 50 C (rare), 55 C (medium rare), 60 C (medium) and 70 C (well done).
115 F (bleu), 120 F (rare), 130 F (medium rare), 140 F (medium) and 160 F (well done).
For the beef:
1 Well-aged three-bone rib of beef (on the bone)
For the gravy:
2 litres beef stock
100g unsalted butter
250g peeled and finely sliced shallots (approx. 5 )
150g white wine
100g Dijon mustard
10g sherry vinegar
15g lemon juice
20g flat-leaf parsley leaves
10g tarragon leaves
Salt and black pepper
YIELD: Serves 8
- Pre-heat the oven to 60C./ 140 F,
- Place a large frying pan over a high heat until it is smoking hot. Coat the bottom of the pan with a thin layer of oil and when it begins to smoke, season the beef with salt and brown on all sides.
- Put the browned meat in a roasting pan and place in the oven until the internal temperature of the meat reaches 130F (this should take 4–6 hours). When the core temperature reaches 130F, remove the beef from the oven and leave to rest at room temperature for 1 hour.
- To start the gravy, pour the beef stock into a large saucepan and place over a high heat. Bring to the boil and allow the liquid to reduce by three-quarters until 500g remains (approximately 25 minutes).
- In the meantime, melt the butter in a medium saucepan and cook the shallots for approximately 7–10 minutes until they are light brown in colour. Add the wine and allow to reduce by three-quarters.
- Remove the shallot pan from the heat and add the Dijon mustard. Stir thoroughly before adding the reduced beef stock.
- Add the sherry vinegar and lemon juice and whisk until all the ingredients are fully incorporated.
- Finely chop the herbs and stir them into the sauce. Season with salt and freshly ground pepper and pour into a warm jug.
- When the beef has rested, cut the meat from the rib bones in a single piece by running a very sharp knife along the bones. Then run the knife along the chine (the other bone) so that all the bones have been removed. Carve the meat against the grain in 1cm slices.