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Slow Roast Beef

Preparation Time
10 minutes
Total Time
4 hours and 30 minutes

For my second course in the 20 Mile Cookalong I decided to slow roast the beautiful rib of beef that I got from Farrelly's Butchers.

I used the method described in the Cooking for Engineer's site but with the temperatures slightly changed to get, in my opinion, the best beef you will ever eat.

If you are attempting this at home it is essential that you use a meat thermometer. I have a digital one that you can set by meat and how well done you want the meat. Personally I find the digital meat thermometers to be the best and if you shop around you can get one that will go up to jam and candy making temperatures too.

Ingredients

Rib of Beef
1.5 - 2kg
Salt & Pepper
to taste

Other Requirements

Roasting tin and meat thermometer (essential!)

Preheat the oven to 100°C. I know that's low, but it's the key to getting the perfectly cooked beef. Also, try and have your beef as close to room temperature as possible before getting started. It's not strictly necessary but it does mean your meat will cook slightly faster.

Put your meat in the roasting pan and brown all sides of it over the hob. If, like in my flat, you have an electric hob, or your roasting dish is made of glass rather than metal, brown your joint in a frying pan and then transfer back to the pan.

Season the outside of the beef with salt and pepper. Carefully insert your meat thermometer into the centre of the beef, making sure not to touch the bone, and place in the oven to roast.

Now all you have to do is wait until your meat thermometer reaches 62°C. This takes approximately 45 mins per 500g up to about 1.5kg, and then you're looking at about 4 -5 hours for completion.

Just a note on the temperature; 62°C will get you the perfect medium rare beef, if you would like it to be rare, then 58°C is a better temperature for you. If you like beef well done, then conventional roasting is probably the way to go as slow roasting is better for getting an even rareness through the beef.

When the beef has reached your preferred temperature, remove from the oven and wrap tightly in tin foil so that the beef can rest without losing too much of it's heat. The beef needs to rest for at least 10 mins but up to 20 mins is good, just keep an eye on how hot it is as it can get cool quite quickly.

While the meat is resting this is the perfect opportunity to make gravy if there are any pan juices or to finish off your side dishes. I would also use this time to make sure your plates are warmed, because, as I mentioned before, the meat can go cool quite quickly, especially when cut and having a warm plate delays that somewhat.

Once you're happy that the meat is well rested and that your side dishes are all ready to go, carve your beef and plate up the rest of your ingredients.

Perfect roast beef

We enjoyed the beef with a side of horseradish mashed potatoes, fried courgette strips and a simple green salad. All washed down with a glass of David Llewellyn's Double L cider.

Comments

Stef 13th July 2011 13:10:08

Re: Slow Roast Beef

Great stuff, this is how I cook all my roasts although sometimes I skip the browning stage at the start and put the oven up as high as it will go at the end and roast for ten minutes. I've cooked turkey crowns overnight at 60C too which for me is the only way to make sure the meat doesn't dry out (bar doing it sous vide).

Joanna 14th July 2011 09:41:08

Re: Slow Roast Beef

Really interesting about the turkey crown Stef, must give that a go myself.

We mostly slow roast beef and lamb in our household, though we also roast it conventionally too (generally due to a lack of organisation).

I think that when you have a piece of beef as good as I bought for that evening you have to make the most of it and for me slow roasting was the obvious way to do that. Best beef I've ever eaten.

Stef 14th July 2011 21:23:02

Re: Slow Roast Beef

Yeah, I've also done a whole turkey that way but tbh the legs need to be cooked at a higher temperature because of all their connective tissue so I spilt it into the crown and the legs and cook them separately. Agree with you on treated a good piece of meat with respect, it would be a crime to overcook something as nice as that rib.

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