A rolled rib of beef is a standing rib roast with the bones detached from the meat. The meat is rolled around itself tightly and is then tied with kitchen twine to hold its shape. The flavor of a rolled rib of beef is slightly less powerful than that of a standing rib roast, as it is missing the flavor the bones provide. However, a rolled rib of beef becomes meltingly tender when slow cooked, making up for any flavor lost. Approximately six to eight hours is required to slow cook a rolled rib of beef.
Preheat the oven to 200 degrees Fahrenheit. If you are using a slow cooker, skip this step.
Set a skillet over high heat on a stove top for five minutes. Sear all sides of the rolled rib of beef in the hot skillet until they have browned.
Place the seared rolled rib of beef in a roasting pan or slow cooker. Sprinkle sea salt and ground black pepper over the top. Poke a meat thermometer into the center of the rolled rib of beef. If you are using a slow cooker, set it to low.
Cook the rolled rib of beef until the meat thermometer registers 110 degrees Fahrenheit. This should require approximately six to eight hours, depending on the size of the rolled rib of beef. Increase the oven’s temperature to 500 degrees. Alternatively, increase the slow cooker’s temperature to high.
Remove the rolled rib of beef from the oven or slow cooker when the meat thermometer registers 130 degrees Fahrenheit. This should require about 10 minutes in an oven or 30 minutes in a slow cooker.
Allow the rolled rib of beef to set at room temperature for 15 minutes before cutting away the kitchen twine and serving it.
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- "Meat: A Kitchen Education"; James Peterson; 2010
- "The Complete Meat Cookbook"; Bruce Aidells and Denis Kelly; 2001
Serena Styles is a Colorado-based writer who specializes in health, fitness and food. Speaking three languages and working on a fourth, Styles is pursuing a Bachelor's in Linguistics and preparing to travel the world. When Styles isn't writing, she can be found hiking, cooking or working as a certified nutritionist.