Overview
This is proper show-stopper: a magnificent cut of beef emerging from the egg, beautifully browned on the outside, rosy pink on the inside and with those proud bones jutting out of the side. It is ideal for showing off the EGG’s facility for indirect cooking, using the ConvEGGtor to create the environment for roasting. We suggest serving this medium rare, but feel free to adjust the temperature target to suit your preference. Cooking it is simplicity itself, but be conscious of the fairly long cooking time.
MAKE YOUR SAUCE
Take the rib of beef out of the fridge at least 2 hours before cooking so that the whole joint comes up to room temperature. Lightly score the fat and season well with sea salt, pepper and herbs.
To make the horseradish sauce, loosen the creme fraiche or sour cream in a bowl before stirring in all the remaining ingredients. Taste, adjusting the seasoning as required and place in the fridge while the beef cooks
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in the legs-up position and the Stainless Steel Grid on top. Your target temperature is 150°C.
Place the beef on the grid and close the Dome. Once it reaches an internal temperature of 50°C in the middle of the joint (anything from 1½ to 2½ hours), remove the beef from your EGG and rest it somewhere warm.
Remove the bones, then slice thinly into small steaks. Serve with the freshly made horseradish sauce.
