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.
Ingredients for this rare roast beef are very simple.
Remove rib eye cap muscle. This muscle has different tenderness in compare with other muscles and they should be cooked separately. Also remove extra thick layer of fat from the rib area.
Tie with butcher string the meat to the ribs. One lap of string between each pairs of ribs. It is necessary to do, because otherwise it is easy do loose the mat from the bone during cooking.
Sprinkle each side of the rib roast with the salt and crackled black pepper, and massage in these spices.
Remove bones and slice roast beef to a required portion size and serve. On the main picture you can find the rare cooked roast beef served with vegetables, chips or boiled rice and pepper sauce. 
