Roast Rib of Beef

vegetable or groundnut oil
flaked sea salt
freshly ground black pepper
2.25kg/5lb boned and rolled rib joint of beef
6 shallots, peeled and left whole
2 carrots, peeled and cut in half
1 garlic bulb, cut in half across the centre
few sprigs of fresh thyme
beef stock or water

Heat 3 tbsp of oil in a large roasting tray on the hob. Rub plenty of salt and pepper over the beef and colour it in the hot oil on all sides for a few minutes.

Remove the beef from the tray and add the shallots, carrots, garlic and thyme to the tray, then sit the beef on top.

Cook in the oven for about 1¾ hours for medium rare; add another 15 minutes for medium, and 30 minutes for medium-well done. During the cooking time, baste the beef every so often with any juices in the pan. If the bottom of the pan seems a little dry, add a little beef stock or water.

Once it is cooked, transfer the beef on to a plate and loosely cover with foil. Retain the contents of the roasting tray for the gravy. The beef can now be left to rest in a warm place for 20-25 minutes, before carving and serving.