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.
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.