Slow-cooked roast wing rib of beef

Description

This recipe relies on long, slow cooking at a very low temperature to give tender, perfectly cooked meat.

Ingredients

1 x 2-bone rib of beef, wing end
salt and freshly ground black pepper
groundnut oil

Method

1. Preheat the oven to 55C/130F (if you have a gas oven, set it to the lowest setting, and use an oven thermometer if possible). Generously season the beef and wipe with some oil.
2. Using a blowtorch, brown the meat all over. This may take a few minutes depending on the size of the beef and the power of the blowtorch. Place in a roasting tray and roast for 20 hours.
3. To carve, cut the whole piece of meat from the ribs by running a knife between the bones and meat. Slice across the grain - that way, when you eat it, your teeth will bite between the fibres, not across them, giving the meat a more tender texture.