Roast Rib of Beef

Ingredients

• 12–3 kg (4.5–6.5 lb) bone-in rib of beef (aged if possible)
• 22 tbsp olive oil or dripping
• 3Sea salt and cracked black pepper
• 44 sprigs fresh thyme
• 52 sprigs fresh rosemary
• 61 bulb garlic, halved horizontally
• 7For the gravy: beef drippings, 2 tbsp flour, 400ml beef stock, splash of red wine, salt and pepper
• 8Yorkshire puddings (batter: 3 eggs, 140g flour, 200ml milk, pinch salt)
• 9Roast potatoes: 1kg Maris Piper or King Edward, duck fat or goose fat
• 10Seasonal vegetables: carrots, parsnips, green beans, or cavolo nero

Instructions

1. 1Remove beef from the fridge 1–2 hours before cooking. Preheat oven to 220°C / 425°F. Rub all over with oil, season generously with salt and pepper, and scatter thyme and rosemary over the top.
2. 2Place garlic halves cut side down in the roasting tin. Set the beef on top, fat side up. Roast at 220°C for 20 minutes to sear, then reduce to 160°C / 325°F.
3. 3Continue roasting: 15 minutes per 500g for rare, 20 minutes per 500g for medium. Use a meat thermometer: 52°C for rare, 60°C for medium. Rest uncovered for at least 30 minutes.
4. 4For Yorkshire puddings: whisk eggs, flour, milk, and salt to a smooth batter. Rest 30 minutes. Heat fat in a muffin tin in the oven until smoking. Pour in batter and bake at 220°C for 20–25 minutes until puffed and golden. Do not open the oven.
5. 5For roast potatoes: parboil chopped potatoes 10 minutes, drain and rough up the edges. Roast in hot fat at 200°C for 45–60 minutes, turning halfway, until crispy and golden.
6. 6Make the gravy from resting juices: whisk flour into drippings in the roasting tin over heat, add stock and wine, simmer until thickened. Strain and season.
7. 7Carve the beef tableside and serve with all the trimmings.