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
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 shallots 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
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.