Heston Blumenthal's slow-roasted rib of beef

Groundnut oil

• 1 Well-aged three-bone rib of beef (on the bone)

Salt

1. Pre-heat the oven to 60C.
2. Place a large frying pan over a high heat until it is smoking hot. Coat the bottom of the pan with a thin layer of oil and when it begins to smoke, season the beef with salt and brown on all sides.
3. Put the browned meat in a roasting pan and place in the oven until the internal temperature of the meat reaches 55C (this should take 4–6 hours). When the core temperature reaches 55C, remove the beef from the oven and leave to rest at room temperature for 1 hour.
4. When the beef has rested, cut the meat from the rib bones in a single piece by running a very sharp knife along the bones. Then run the knife along the chine (the other bone) so that all the bones have been removed. Carve the meat against the grain in 1cm slices. Serve with the sauce and roast potatoes.