Rib of beef in a wood-fired oven

How to Choose the right  rib of beef

For successful cooking in a wood-fired oven, choose a thick rib of beef, ideally measuring 4 to 6 cm. A cut that is too thin may cook too quickly and lose its juices before a rich, appetising crust has had time to form.

Choose well-marbled beef with fine streaks of fat running through the meat. As this fat slowly melts during cooking, it adds flavour, tenderness and a richer texture, helping to prevent the beef from drying out.

Remove the beef from the refrigerator at least 1 hour before cooking so that the meat can relax and come up to room temperature. Placing very cold beef in a hot oven causes a significant thermal shock. Allowing it to warm gradually helps it cook more evenly and keeps the centre tender.

Preparation stages

1. Take the rib of beef out of the fridge 1 hour before cooking. Pat it dry, brush it lightly with olive oil, then add the thyme, rosemary, crushed shallots and pepper.

2. Heat the wood-fired oven until it reaches 250 to 300 °C. Push the embers to one side or towards the back, then sweep the clear area of the hearth.

3. Place the rib of beef directly on the grill or on a rack, close to the embers. Sear it for 4 to 5 minutes on each side, turning it over with tongs.

4. Move the meat away from the embers and continue cooking for 8 to 15 minutes, depending on its thickness and how well done you want it. Check the core temperature at the end of cooking if necessary.

5. Leave the rib of beef to rest for a few minutes under a sheet of aluminium foil. Sprinkle with fleur de sel, season with a final twist of pepper, then cut it into thick slices.

Preparing the meat before cooking

Place the beef on a board or in a dish. Pat it dry with kitchen paper to remove any excess moisture. This step is important: a dry surface browns more effectively and develops a better crust.

Lightly brush the meat with olive oil.

Add the thyme sprigs and the lightly crushed shallots. Season generously with freshly ground black pepper, but avoid adding salt at this stage to help retain the meat’s juices. Fleur de sel can be added immediately after cooking, while the beef is resting or just before serving.

Fire up the wood-fired oven

Fire up your wood-fired oven well in advance so that the floor and vault can store plenty of heat. This cut of beef does not require the same extremely high temperature used for cooking pizza.

The aim is to cook the meat in a hot but controlled oven at approximately 250 to 300°C. At this temperature, the embers should be fully formed, without overly vigorous flames that could burn the beef. The low vault of your Four Grand-Mère oven radiates heat evenly to brown and cook the meat.

Place the embers to one side or towards the back of the oven to create two cooking zones:

• a hot zone close to the embers for searing the meat
• a gentler zone away from the embers, where the centre can finish cooking without burning the outside of the meat.

Sweep the clear area of the oven floor with a suitable oven brush before placing the meat directly on the brick or fireclay floor, or on a cooking grill.

How to cook a rib of beef in a wood-fired oven

Place the ribs close to the hottest part of the oven to sear the first side. Leave it undisturbed for 4 to 5 minutes, allowing a deep golden-brown crust to develop.

Turn the meat  over using tongs, taking care not to pierce it, then sear the second side for a further 4 to 5 minutes.

Once both sides are well seared, move the ribs slightly farther away from the embers. It will continue to cook more gently using the stored heat from the floor and vault. Depending on the thickness of the cut and the desired level of doneness, allow an additional 8 to 15 minutes.

For more even cooking, turn the meat once or twice during this stage. You can also place a few small pieces of butter on top for an extra touch of treat.
You can also cook the steak on a stainless-steel cooking grill.

Find out how to cook a rib of beef in just a few seconds :

Cooking times for your preferred level of doneness

The cooking time for a rib of beef in a wood-fired oven mainly depends on three factors: the thickness of the meat, the oven temperature and the desired cooking level .

As a guide, for a rib of beef weighing 1.2 to 1.5 kg:

• Blue (very rare) : approximately 10 to 12 minutes
• Rare: approximately 15 to 18 minutes
• Medium : approximately 20 to 25 minutes
• Well done : 25 minutes or longer over gentler heat

The most reliable guide is the internal temperature. Insert a meat thermometer into the middle of the meat, aim for approximately 50 to 52°C for blue or very rare beef, 54 to 56°C for rare, 58 to 60°C for medium and above 63°C for well done.

Resting the meat : an essential step

Once the steak has been removed from the oven, do not slice it immediately. Place it on a board, cover it loosely with a foil of aluminium foil and set aside for a few minutes.

Resting allows the juices to redistribute throughout the meat. If the steak is sliced too soon, the juices run onto the plate and the beef may seem drier. A few minutes of patience will make it noticeably more tender.

Add the fleur de sel at the last moment, just before serving.

Finish with another turn of freshly ground black pepper for a more pronounced flavour, then carve the meat into thick slices.

What to serve with a rib of beef

There are plenty of options for a cold side dish, including a green salad, sliced tomatoes with vinaigrette, tabbouleh or rice salad. These accompaniments add a refreshing contrast to the richness and heat of the meat.

For a warm accompaniment, choose roasted potatoes. Grilled vegetables such as green beans, courgettes, fennel or Provençal-style tomatoes also work particularly well with a drizzle of olive oil.

In summary : 4 tips for a perfect wood-fired rib of beef

Do not cook directly in the flames

A rib of beef cooks best over glowing embers rather than aggressive flames. A strong flame may burn the outside before the centre is cooked. Wait until the fire has stabilised and the embers are glowing red.

Choose a thick cut

A thick rib needs enough time to brown without drying out. This allows a flavoursome crust to form while keeping the centre tender and juicy.

Monitor the Internal temperature

A wood-fired oven delivers powerful heat, so the cooking process can progress quickly. To avoid overcooking, use a meat thermometer to check the internal temperature.

Rest before carving

As explained above, allow the meat to rest loosely covered with aluminium foil before carving. This helps retain its juices, tenderness and succulent texture.