- 2.5kg rib of beef on the bone, trimmed (ask your butcher to do this)
- a large handful of fresh herbs (we used rosemary, thyme and parsley)
- 2 onions, peeled and thickly sliced
- For the sauce:
- 15 garlic cloves, peeled
- 50ml white wine
- 200ml chicken stock
- 100ml double cream
- 1tbsp Dijon mustard
- 1tsp redcurrant jelly
Allow the beef to come to room temperature. Heat the oven to 250C, gas 9. Put the beef in a roasting tin on a bed of the herbs and onions, season well and roast for 20 minutes. Turn down the oven to 170C, gas 3 and cook for another hour to 1 hour 15 minutes. Check the internal temperature using a tmeat thermometer: 55-60C for rare, 65-70C for medium and 75C for well done. Cover loosely in foil and leave to rest for 15 minutes.
Meanwhile, bring the garlic cloves, white wine and stock to the boil in a small saucepan, simmer for 15 minutes then remove from the heat. Blitz with a stick blender. Once the beef is resting, place the saucepan back on the heat, add the cream, mustard and redcurrant jelly, season well and bring to a fast simmer for 2 minutes. Serve the beef with roast potatoes, spring greens and the sauce.