Hearty Fall Recipe with Slow Roasted Rib of Beef
Roasting is a great way to cook a rib of beef and keep all the moisture and flavour within the meat. You will need a meat thermometer for this dish.
Slow Roasted Rib of Beef
Spend the day enjoying the wonderful aromas of what's to come at dinner with this delicious slow roasted beef rib with a tangy mustard sauce. Sunday dinner at it's finest.
Ingredients
For the Beef
- 1 Large rib of beef approx 3 bones for 6 servings
- Groundnut oil use peanut or canola
For the Sauce
- 3 large shallot(s) finely chopped
- 100 gr butter
- 200 ml white wine
- 1 tbsp Marsala wine
- 100 gr Dijon mustard
- 500 ml beef stock
- 2 tsp tarragon chopped
- salt and pepper
Instructions
Preparing the Meat
- Preheat the oven to 60C (140F)
- Add a thin covering of groundnut (peanut or canola) oil to a heavy based frying pan and place over a medium heat.
- Season the beef rib with salt.
- When the pan is almost smoking, add the beef rib and brown on all sides.
- Place the beef rib in a large roasting tin and roast slowly in the pre-heated oven for approximately 5 hours or until the centre of the meat reaches 55 degrees Celsius (130F) – this will give you a medium rare joint of beef.
- If you would like the meat more cooked, then leave until the thermometer reads 60 degrees Celsius (140F).
- When the meat reaches the required temperature, remove the tin from the oven and leave it to rest for half an hour.
Preparing the Sauce
- Melt the butter in a frying pan and sauté the shallots until they are a pale golden colour.
- Add the white wine and simmer the sauce until you have 40 ml left.
- Add the Dijon mustard and whisk to incorporate.
- Add the beef stock and 1 tbsp of Marsala wine.
- Simmer for 2 minutes and set aside.
- When the beef has rested, reheat the sauce and stir in the chopped tarragon. Remove the bone and carve the meat in thick slices.
- I serve this dish with fondant potatoes and lightly grilled asparagus with parmesan, but it works very well with roasted mixed vegetables.
Tried this recipe?Let us know how it was!
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment