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Beef rib in a wood-fired oven

Cooking with embers or flames, oven open.

The Le Panyol wood-fired oven may be used like a barbecue, without the constraints of the latter: no smoke or unpleasant odours, no contact between the food and the flames and no grill to clean. 

Meat may be placed directly on the hot hearth of the wood-fired oven. 

Any fat will run onto the hearth but will be burned by the pyrolysis process next time you heat up the oven and cleaned away without any effort on your part. 

If you are planning to cook several dishes, you may move the embers onto the dirty hearth tiles to burn off the residues and excess fat, then push them to the back of the oven after about 15 minutes to carry on with your cooking. 

    Heat the oven to 350 - 450°C

    Push the fire to the back.

   Clean the hearth with a brush.  

    Place the Beef rib directly on the hearth, in the centre of the oven.  No metal grill required.

   Do not close the door.

    Leave to cook for the required amount of time depending on how you like your meat (very rare, rare, medium). 

    Reference: for rare meat, 15 to 20 min depending on the thickness. 

    Watch carefully because meat cooks quickly in a Le Panyol wood-fired oven at this temperature.     

Remove the meat from the oven and season to taste. 

To add more flavour to the cooking process, you may place some bay leaves or other aromatic herbs on the hearth close to the meat.  These will catch fire in the intense heat and add flavour to your barbecues. 

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