OVERVIEW
Dirty cooking your vegetables is a great way to get the smokiness of the charcoal into your gravy. You’re aiming to burn and blister the exterior while still retaining the vegetables’ sweetness. Your gravy can be made ahead of time and reheated.
SET UP YOUR EGG
Remove your rib of beef from the fridge at least 2 hours before cooking and let it come to room temperature. Season with salt liberally all over.
Set up your EGG for dirty cooking, with no cooking surfaces installed. Your target temperature is 200°C and you’re looking for an established section of the charcoal to be white or burning.
DIRTY COOK YOUR VEGETABLES
Place the whole vegetables on top of the charcoal, with the chunkier veg directly over the hottest coals, then close the Dome. You’re aiming to burn the exterior without completely cooking the inside, so turn the vegetables a few times while they cook to ensure they char evenly.
Remove the vegetables from the EGG. Halve the onions, chop the carrots and leeks into three or four pieces. Place the veg into a Drip Pan and pour in the stock.
MAKE THE GRAVY
Install your Stainless Steel Grid and place the Drip Pan on the grid. While the stock is heating up, add in your mustard and stir until dissolved.
Place the bone marrow troughs on the grid beside the Drip Pan with the marrow facing up, and roast.
Now add the onion marmalade to the gravy. Bring to the boil and reduce. Strain the gravy through a sieve into a container. Remove any chunks left behind in the Drip Pan then pour the gravy back in and return the pan to the grid.
With a spoon, scoop in the softened marrow. Whisk or stir until dissolved, then reduce further. Remove from the heat and chill in the fridge while you roast the beef.
ROAST YOUR BEEF
Add in your ConvEGGtor and bring the temperature of the EGG down to 160°C. Place the rib of beef in the centre of the grid.
Roast the beef until it reaches an internal temperature of 48°C in the middle of the joint (this can take anything from 1½ to 2½ hours). Rest it somewhere warm. Make sure you collect all of the resting juices.
REHEAT THE GRAVY
Fully open both vents to rapidly increase the temperature of the EGG to 220-240°C.
Take the gravy from the fridge and place in the EGG to warm through. The bone marrow will have set in the fridge, but it will soon will melt away into a gravy. Keep an eye on the pan to make sure it doesn’t bubble away too fiercly. Top up with water if it’s evaporating too much.
Moments before carving the beef, add the chopped herbs to wilt in the gravy. Decant into a gravy boat. Carve the beef and serve with the gravy.
