SLOW-ROASTED RIB OF BEEF

Serves 4

This slow, gentle cooking allows the juices to set through the beef and not be sent rushing into the centre as the beef’s outside cells are destroyed by high heat. After the beef has finished slow cooking, give it a good sear on the barbecue or in a pan to add another level of complexity. In this way, you achieve the best of both worlds — a delicious crust and a melting interior. The one thing this recipe does demand, though, is time, maybe up to 3 hours.

First, you’re going to have to see how your oven performs. I have carried out functions at people’s homes where the oven won’t even start until around 100°C (212°F) and gas ovens tend to cut in and out at low temperatures and can be a bit flaky in terms of consistency. The most important thing to do is to check your oven temperature with an oven thermometer. It doesn’t matter if the lowest your oven can go is around 90°C (194°F; this will just vary the cooking time), as you’ll be able to test the meat’s core temperature with your meat thermometer.

I like to serve this dish rare, although it may look very rare. The texture of the meat is set all the way through so it will be meltingly tender and very moist. To do this, we want to slowly take the meat’s core cooking temperature to about 53°C (127°F) only, as it will rise to about 55°C (131°F) while resting. At this temperature, all the connective tissue will soften and the internal fat will be like jelly. If you want to take it a bit further than rare, consult the temperature chart (see previous page) for doneness and remember to calculate in the residual cooking, especially if you’re having trouble keeping your oven low.

1 x two- or three-bone rib of beef

sea salt & freshly ground black pepper

80 ml (2½ fl oz/¹/₃ cup) extra virgin olive oil, plus extra for drizzling

modern béarnaise, to serve

Remove the beef from the refrigerator a couple of hours before you intend to cook it. Season each side of the steak with salt and set aside to come to room temperature. (Alternatively, season the beef the night before as we do at the restaurant.)

Preheat the oven to 75°C (167°F/Gas ¼) or to the lowest possible temperature. Drizzle the beef with the olive oil and rub in. Place in a large roasting tray and roast for 1½ hours, turning the tray every 30 minutes. After 1½ hours, insert a meat thermometer into the centre of the beef to check the core temperature. Remove the thermometer and continue roasting until the core temperature has reached 53°C (127°F) — keep in mind that if your oven is a little hotter, then you’ll need to take the meat out a degree or two earlier. The entire slow cooking should take at least 3 hours. When the beef is done, remove from the tray and place on a chopping board.

Carefully remove the bones from the beef and discard. Reduce the oven to 60°C (140°F) — you may need to leave the door slightly ajar — to create a warm environment to rest the meat.

Heat a large frying pan over high heat. Add the olive oil and heat to just below smoking. Add the beef and sear, turning 3 cm (1¼ inches) at a time, until the entire rib has a lovely crust. Return to the roasting tray and rest in the oven for about 30 minutes while you get the other parts of the meal together (or at least get your guests a drink). Alternatively, you can sear the beef as it is and serve on the bone.

Cut the beef into 4 rosy red slices and place a piece on each plate. Season with pepper, drizzle with olive oil and top with a dollop of béarnaise.