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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

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 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

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.
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