How To Cook Slow Roast Rib Of Beef

Community Recipe: Slow Roast Rib Of Beef With Foolproof Yorkshires

This Community Recipe was uploaded by the user skiewolfen.

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Seriously, foolproof Yorkshires!

Ingredients

fresh ground black pepper
140 g plain flour
olive oil
3 large eggs
1 Beef Rib Joint
200 ml full fat milk
table salt
500 ml beef stock

Step 1

Before You Start...

Before you even start you should weigh your joint to make sure your timings will work out for when you want to eat. Grab the joint and put it on some scales - your cooking time should be worked out as 20 minutes PLUS an additional 20 minutes per 450g for medium or an additional 15 minutes per 450g for rare. For example: The beef joint used by myself for this recipe weighed 3445 g, meaning my times worked out at (for medium) as 20 minutes, plus 153 minutes, or just shy of 3 hours total cooking time.

Step 2

Room Temperature = Better Meat!

Take the beef rib joint out of the oven at least a couple of hours before roasting to let it come up to room temperature - this will ensure less shrinkage and more even cooking throughout. I can't stress how useful this is with pretty much any joint of meat; it lessens shock to the meat when you put it in the oven and overall it gives a juicer joint.

Step 3

Preheat Your Oven

After the meat has come up to room temperature (usually a couple of hours), preheat your oven to 220°C/200°C (fan assisted)/Gas Mark 7.

Step 4

Prep Your Meat

It's about this point that I will transfer the joint to a roasting pan of a decent enough size for the meat and place the joint above some scattered veg as a makeshift trivet - not only will this stop it from making contact with the pan base, but it will also help flavour your gravy. In my case I used carrots and red onions, but feel free to use whatever spare root veg you have laying around that needs using and is appropriate. Now, the other thing I cannot stress enough with roasts is to season the meat. Too many times have I been to eat at someone's and the meat is bland and tasteless - so get your olive oil (or an oil of your preference) and put a nice glug on top of the joint, massage it in all over, and the season with plenty of salt and pepper all over the exposed sides.

Step 5

It's Time To Cook

So your meat is ready to go, your oven is ready too, so what now? Simple: put it in the oven. Okay, so I lied, it's not quite as simple as that. You ARE going to put it in the oven, but only at the current temperature for 20 minutes of its cooking time - after that you're going to drop it down to 160°C (140°C for fan assisted)/Gas Mark 3 for the rest of the cooking time. Got it? Good.

Step 6

A Bit More Prep Work

So your meat is in the oven and you're kicking back and relaxing, right? But what about your Yorkshires - no roast beef meal is good without them! What you'll want to do is a bit of prep work before the meat comes out, trust me it's worth it. Take 140g of plain flour and put it in a bowl, followed by cracking in 3 large eggs. With that done, take a whisk and mix the two ingredients together until a very thick batter is formed. At this point you will want to add 200ml of full fat milk a little at a time, all the while whisking, until that thick batter has a lovely smooth consistency and all the milk is mixed in.

Step 7

Meat Is Cooked. What Now?

Okay, so your cooking time is up and your meat is cooked to your liking (verified in whichever way you seem best - touch, needle gauge, electric thermometer, etc), it's time to get your Yorkshires on. Increase the temperature of your oven to 230°C/Gas Mark 7 and place in a muffin tray, with a small amount of oil in each divot. This tray needs to stay in there for AT LEAST 15 minutes, preferably 25, until the oil is scorching hot. Once it is at the point you will want to remove it from the oven and fill each divot until it is a half to three quarters full of the batter mixture you made previously. Quickly return the tray to the oven and shut the door - you won't be opening it again for another 20 to 25 minutes.

Step 8

It's All About The Gravy

So by now we have the meat cooked and resting (you did take it out of the oven, right?) and the Yorkshires are cooking, so time for the final step - making the gravy. Now most people are scared of making gravy from scratch, but it's a very simple process: First of all, pour the juices from the roasting tin into a jug, storing the joint in a warm place to rest, and add half a handful (or three tbsp) of plain flour to the pan along with a small amount of the cooking juices and stir to make a thick paste. Slowly add some of the roasting juices back to the roasting tin, along with 500ml of beef stock, and let that simmer for a good 10 minutes, stirring occasionally and making sure to scrape any baked on loveliness off the bottom of the roasting tin. Once thickened, you have your gravy. Bingo!

Step 9

Final Step (I Promise)

Okay, so you have your gravy, your Yorkshires are done and your meat is rested - all that's left is to carve and serve. Take a carving knife and run it down between the rib bones and the main body of the meat, allowing you to separate the meat away from it and make for an easier carving experience. Finally, just carve as you would any boneless joint. The meat in-between the rib bones is great when picked off once cooled and eaten as a snack.

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