Ultra-low temperature roasting gently raises the temperature of the meat over several hours to the minimum level that will cook the meat and kill any bacteria – 60 C – but makes maximum use of the meat’s own enzymes to tenderise the protein and retain flavour. I used a Ginger Pig fore-rib of beef and, as this was from Ginger Pig, the animal was large and so a 2-bone rib was way more than enough for 4. Here is the joint…

about 3.5kg with an initial cooking time of 6 hours at 65C.

I used a meat thermometer to make sure that the temperature was reached in the middle of the joint. This picture was 2.5 hours in and the meat temperature was 60C. Then after 6 hours cooking, remove from the oven and rest for 1 hour – keep warm with foil. After an hour, turn the oven up to HOT!! Finish the joint at “HOT” for half an hour. This is what it should look like…

Be warned, if you are looking for juice to make gravy you will be disappointed, the meat juice (and the flavour) is all held in the the meat! So just take it to the table with a suitable fanfare and carve.

Its going to be rare, of course, so warn the squeamish, but a pure delight to eat. You can cut the beef with the back of your knife. Ultra-low temperature roast beef. Rib of beef at its very best. LivPrimal!