BeefGary and Jane LangtonMain CourseProvencal RecipesTaste

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 @Masdaugustine

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.
Prep Time 30 minutes
Cook Time 5 hours
Total Time 6 hours
Course Main Dish
Cuisine French
Servings 6 people


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.
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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

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