Unbeatable slow cooked flavour... our favourite roast yet.
A rolled rib joint is one of the cheaper cuts, but when cooked slowly with a few vegetables it is unbeatable for flavour. The meat is falls apart, it really could be cut with a spoon!
Take this recipe as a guide, adapt it to whatever ingredients and time you have available. We cooked ours in a casserole pot in the oven, however this could easily be done in a slow cooker or on a low temperature over the hob. If you want to cook for less time just turn the temperature up a little.
Preheat your oven to ~130 degrees
Cut up some vegetables into large chunks (we used onion, carrots, celery, beetroot). Place these in the bottom of the casserole dish.
Season the meat well with salt & pepper and sit it on top of the vegetables, fat side up.
Add thyme, a bay leaf and a splash of vegetable water.
Pop on a lid, place in the oven and cook for roughly 4 hours.
Check occasionally, add liquid if required.
Once the meat is cooked remove it from the dish, cover the meat and and stand it somewhere warm (we use the top of our oven).
While the meat rests for 30 minutes - 1 hour, prepare the rest of the meal.
This beef is perfect served with crispy roast potatoes, seasonal vegetables, Yorkshire puddings and lots of gravy
**Use the vegetables and the juice from the casserole dish to make the most wonderful gravy.**
Let us know if you try it!