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).

Yield:
Serves 8
Category:
Beef
Cuisine:
British

INGREDIENTS:

  • For the beef:
  • Sunflower oil
  • 1 Well-aged three-bone rib of beef (on the bone)
  • Salt
  • 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
  • 20g chives
  • 10g tarragon leaves
  • Salt and black pepper

DIRECTIONS:

  1. Pre-heat the oven to 60C./ 140 F,
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Remove the shallot pan from the hea

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