To accompany this roast beef, Véronique suggests a Tourmentin. An absolutely perfect food and wine pairing! For large gatherings, plan for a 150 cl bottle (magnum).
For 10 hearty eaters:
- 2 kg of rib roast, in one piece. You may also use beef rump. However, as the meat is less fatty, it will be less tender and less juicy.
- Remove the meat from the refrigerator at least 1 hour in advance,
- Preheat your oven to 80°C, with heat from top and bottom (no convection!). Place a sufficiently large baking dish inside
- Season with pepper and salt, then sear the piece in a very hot pan until a crust forms. No need to add oil; if there is a layer of fat on the meat, sear that side first.
- Place the piece in the baking dish, insert a meat thermometer, and place it in the oven immediately
- Allow approximately 2 hours at 80°C
- Remove the meat when the thermometer reads 50°C at the center,
- Let rest for 5 to 10 minutes under aluminum foil and a few kitchen towels
- Heat your plates. Serve with a morel sauce
- Accompany with salads and a potato gratin.
If, like me, you only have one oven, here is a very practical tip: cook your gratin beforehand (even the day before), remove it al dente before the end of its actual cooking time. Approximately 30 minutes before removing the meat, put the gratin back in the oven.
