Preheat heavy cast iron frying pan to a very high temperature and brush it with cooking oil, or melt slice of beef fat. Cook rib roast on each site for about two minutes, until the surface of the meat turns almost overcooked, but not burned yet. It is very important to do this to start mallard reaction to make meaty flavour to the roast beef. Also, this step is very important to sterilize the surface of the meat from any bacteria.
Place fried chunk of meat into a oven preheated to 55 ° C. Roast beef for 24 hours at 55 °, C.