Ingredients

• 1 x rib of beef (with 2-3 bones)
• 1 bulb of garlic
• 4 sprigs of fresh rosemary (plus extra for serving)
• olive oil
• 1 knob of unsalted butter
• Salt
• Coarse black pepper
• Combination of root vegetables (carrots, parsnips, squash)
• Potatoes

To serve:

• Horseradish sauce
• Gravy

Method

Pre-heat oven to Gas Mark 6, 200°C (400°F). Take the beef out of the fridge 20 minutes before cooking to let it come to room temperature.

Place a large roasting tray in the oven to heat up.

Peel and chop the garlic and combine with the other ingredients, rub this onto the raw meat

Add some peeled shallots or onion halves onto the pre-heated tray, Place meat on top. This will infuse flavour into the meat and provide a delicious base for your gravy!

Place the joint of beef in the hot oven for 15 minutes, after which reduce the temperature to Gas Mark 4, 180°C (350°C) and allow 15 minutes per 1/2 kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done. To be absolutely accurate, use a meat roasting thermometer.

When the meat is cooked to your preference, remove from the oven and cover loosely with foil allowing to rest for 30 minutes. This will ensure a juicy tender roast.

Carve the meat and serve with horseradish sauce, gravy, roast potatoes and roasted root vegetables