Season and oil the beef rib well. In a large frypan seal all the surfaces of the beef then place the beef on a roasting rack with a drip tray underneath. Place the beef in the centre of the oven for 30 minutes at 200°C. Turn the oven down to 150°C, baste the beef with a little extra olive oil and continue to cook for 2 hours at 150°C. The beef is ready when the internal temperature reads 60°C. Check this with a meat thermometer. Allow the beef to rest in a warm place for 20 minutes before serving.
Potato and Truffle Gratin
Finely slice the brown onion and finely chop the clove of garlic. Saute the onion and garlic in 50gms of unsalted butter until transparent – put aside.
Peel and finely slice the potatoes.
Season the cream with sea salt and black pepper to taste.
In a gratin dish take 25gms of unsalted butter and smear the butter all around the base and sides of the dish.
Add one layer of potatoes with half the onion and garlic, pour on some of the seasoned cream. Add another layer of potatoes and one layer of finely sliced truffle – use half the truffle. Add one more layer of potato and some seasoned cream then the rest of the onion and garlic. Place a final layer of potato and the rest of the seasoned cream. Finish the gratin with small nobs of the remaining 25gms of butter.
Cover the gratin in aluminum foil and bake in the oven at 180°C and bake for 40 minutes.
Remove the potatoes from the oven and put aside until you are ready to serve.
Just before serving return the potatoes to a hot oven and allow to brown on top for 10 to 15 minutes. Remove from the oven and slice the remaining half truffle over the top.
In a small saucepan add the white wine vinegar, white wine and the finely chopped eschallots. Reduce this mixture by half over a high heat. Remove from the stove and put aside.
Place the unsalted butter in a clean saucepan and melt over a low heat. Once the butter has completely melted remove any scum from the surface of the butter. Decant the butter by pouring into a new bowl. Discard any watery substance from the melted butter. Now your clarified butter needs to cool to luke warm – about 40°C.
In a metal bowl add the 4 egg yolks, whisk them well. Whisk in the white wine, vinegar and eschallots mixture.
Place this bowl over a saucepan of just simmering water and whisk the egg yolks continuously. Do this for about 2 minutes. Add a squeeze of lemon to the egg yolks and slowly whisk in ladle by ladle the warm clarified butter. Add another squeeze of lemon halfway through the process. Finish with 1 to 2 teaspoons of warm water.
Season with sea salt, black pepper and 1 bunch of finely sliced fresh tarragon.
Keep the Béarnaise sauce warm until ready to serve but do not reheat as the sauce may split. Serve in a sauce jug accompanying the beef.
Steamed Baby Vegetables
Peel and trim baby carrots, white turnips, spring onions and asparagus spears.
Top and tail the baby leeks.
Wash all the vegetables well in cold water.
Arrange the vegetables in a steamer and steam on high for 5 minutes. Do this just before serving the beef.
Dress with melted butter and season with sea salt.
You can present your beef rib whole surrounded by these baby vegetables and carve at the table accompanied by the potato and truffle gratin, beef jus and béarnaise sauce.