Roast Rib of Beef

1.3kg/3lb piece fore-rib of beef, on the bone
1 carrot, 1 onion and 1 leek roughly chopped
2 tbsp Dijon mustard
1 tsp dried thyme
1 tsp dried basil
2.5ml/½ tsp cayenne pepper
1 tsp paprika
1 tsp garlic salt
2.5ml/½ tsp dry English mustard powder
4 tbsp olive oil
600ml/1 pint fresh beef stock
150ml/¼ pint red wine
3 tbsp olive oil

Place the thyme, dried basil, cayenne, paprika, garlic salt and English mustard powder into a bowl and mix to combine.

Wipe the meat with damp kitchen paper and then spread a thin layer of the Dijon mustard all over the fat side of the beef (this allows the spices to stick). If you have time, wrap in cling-film and put to one side to allow the beef to marinate.

Chop up the vegetables. preheat a roasting dish 200C/Gas mark 6 (choose one that's big enough to place the meat into) containing 3 tbspof olive oil. Put the vegetables into the dish and cook for 20 minutes until caramelised or lightly browned.

Preheat the oven to 220C/425F/Gas8. Then heat 4 tbspof olive oil, in a large frying pan, and sear the beef for about ½ minute on all sides. Place the beef into the roasting pan on top of the caramelised vegetables.

Into the frying pan containing the left over juices of the meet, add the red wine and heat to burn off the alcohol. Pour into the base of the roasting pan. Also add ½ pint of beef stock.

Place roasting pan with meat, vegetables and stock in a hot oven 220C/Gas mark 8 for and roast 15 minutes until well sealed.

Reduce the oven temperature to 200C/Gas 6 and roast for 12 minutes per 450g/1lb for medium-rare; or 10 minutes for very rare, almost 'blue' meat and 20 -25 mins for a well done beef. Baste the roast regularly (every 10 minutes or so is perfect) during cooking with the red wine and stock to create juices for the gravy. Remove meat from the roasting dish and place on a large dish. Always allow the meat to rest for at least 10-15 minutes before carving.

Add ½ pint of beef stock to the roasting dish. Stir and cook for 5 minutes.

Pour the cooked ingredients into a sieve, allowing the gravy sauce to seep through.

Carve the meat, then pour over the gravy sauce and serve with roast potatoes, Yorkshire pudding and vegetables.