FOR THE ROAST
4-5 pound beef rib roast (tied)
4 tablespoons olive oil
flaky salt and freshly ground black pepper
5 ounces pancetta or bacon lardons
2 whole garlic cloves, peeled
2 14-ounce cans of chopped tomatoes
3 canned anchovies in oil, drained
3 large pieces of orange peel
2 beef stock cubes, crumbled
1 sprig of fresh rosemary
FOR THE MARINADE
1 bottle of Barolo or any good robust red wine
2 large carrots, sliced
2 celery stalks, sliced
1 large Spanish onion, chopped
3 whole garlic cloves, peeled
1 large bay leaf
4 black peppercorns
This dish requires being started a full day before cooking, and a large cooking pot with a lid, preferably cast iron.
FOR THE MARINADE
Make the marinade by mixing the wine, carrot, celery, onion, garlic, bay leaf and peppercorns (no salt) and pour this over the beef. Leave to marinate for 24 hours in the refrigerator, turning several times every 4-6 hours.
FOR THE BEEF
Remove the roast from the marinade, reserving all the liquid. Thoroughly pat dry with kitchen paper. Heat the oil in the pot, add the beef and brown on all sides. When browned, season the beef and remove from the pan.
Sauté the lardons and garlic in the hot pot and get them sizzling. Just as they begin to color, deglaze the pan with a ladleful of marinade liquid. Return the roast to the pot and season again. Pour the marinade over the roast and add the chopped tomatoes, anchovies, orange peel, stock cubes and rosemary. Simmer covered gently over low heat for a couple of hours or until meat is tender. Turn occasionally during cooking to make sure all sides get immersed in the sauce. If the meat begins to stick, add a splash of beef stock or another splash of red wine. If at the end of cooking your sauce is too liquid, remove the meat and reduce the sauce uncovered over low heat until the sauce is thickened.
Serve with creamy mashed potatoes or polenta.