Great British Beef Week – Our sensational slow roast rib of beef recipe
Great British Beef Week is an annual event showcasing the versatility and quality of British Beef. The use of seasonal, sustainable and local produce is something very important to us at the Crown Inn, Elton so we thought we would get involved by sharing one our favourite beef recipes; a slow roast rib of beef.
The most important stage to this recipe is choosing your beef; always opt for a well-hung piece of quality beef (at least 28 days). We always buy from our local butcher, but if you can’t you should look for the red tractor assurance label, this way you know it’s British.
28-day aged beef rib on the bone around 1.5kg (this dish provides delicious leftovers, so don’t be afraid to go for a little more than usual!)
3 tbsp. olive oil
A pinch of salt and pepper
2 sticks of celery
- Preheat your oven to 80°c
- Season the beef with salt and pepper
- Heat the oil in a frying pan or in your roasting tin and brown the rib for a couple of minutes on each side
- Roughly chop the vegetables and add to the bottom of the tray place the beef rib on top
- Put the tray in the middle of your preheated oven
- Allow to roast for between 3-4 hours, checking the temperature with a thermometer regularly and adjusting the heat setting accordingly (the ideal core temperature is around 52-54 °c, if the temperature rises too quickly, turn the oven off and allow to cool before turning back on)
- When the core temperature of the rib is around 52°c remove from the oven
- Cover with foil and set aside allowing to rest for around 30 – 40 minutes
We recommend that you enjoy this with Yorkshire puddings, seasonal vegetables, parsnip mash and gravy. You can read how we make our perfect gravy with all those delicious left over juices here; just substitute the chicken stock for beef stock and use the drippings from the beef tray.