Slow Roasted Beef Rib Joint

There is something magnificent about roast beef. The moment the beef is brought to the table, conversation comes to a hush and everyone's gaze is fixed on the wonderful meat and the ritual carving. Roast beef has a sense of occasion about it and your guests will feel incredibly special if they are served this for lunch or dinner. 

Today, we roasted a 3kg extra matured Scotch Beef rib joint. At our house, we like our beef medium-rare because it is just the perfect balance of flavour and tenderness.

 

(1) Pre-heat the oven to 180 °C

(2) Thinly trim off the top surface of the fat.

We do this because the we find that the fat surface can feel slimy and it will have been handled by a few people. 

 

(3) Season the beef using pepper, salt and half a clove of pressed garlic. Thoroughly rub all the ingredients into the meat.

 

(4) Place the beef on a high-heat pan and sear the meat on all sides for a few minutes. Searing will enhance the flavour of the meat.

(5) Place the meat into the oven and let it roast for approximately 1h30m. To test the meat, pinch a lean surface; if the flesh springs back readily, it is rare; if less resilient, it is medium rare; if firm, the beef is well done. Alternatively, you could insert a thermometer into the thickest part of the meat (keep the tip away from bone and fat). According to most experts, beef is rare at 60 °C, medium at 70 °C and well done at 75 °C. 

 

(6) After removing the beef from the oven, let the meat rest for 15-20 minutes. We do this because it lets the temperature equalise throughout the bulk and it allows the tissues to relax and reabsorb their juices. The internal temperature will rise as much as 2 to 3 °C while the meat rests, so remove the meat from the oven while it is still slightly underdone. Pour off the fat from the pan and make a gravy by seasoning the remaining juices. 

 

(7) The easiest way to carve the beef is to slice the meat vertically, steadying it with the carving fork. Try not to pierce the meat too deep with the fork otherwise it will spoil its appearance and release the precious juices. Let each slice fall free as you cut it.