Roast rib of beef

(Serves 4 to 6)

1 hour
A wing rib joint of 2 ribs, weighing about 2 kilos
Freshly ground black pepper
Flour

Have the chine bone cut through and separated from the rib, but not removed. Season the meat with pepper, and dust the fat side with flour. Roast in a hot oven, at least 200°C, gas mark 6, for 22 minutes per kilo, for rare-to-medium-rare beef, and then remove from the oven. Cover the meat loosely with foil and keep it warm for 15-20 minutes before you carve it into nice, evenly pink slices of beef.

When cooked, the wing rib is one of the easiest joints to carve, even though it is on the bone. To carve, all you do, with a sharp knife, is simply remove the loosened chine bone and detach the meat from the rib bone or bones. Slice into short, vertical slices. The same applies even with a larger joint, with three or four ribs.

The rib bone is worth keeping for a little beef stock, as it will have browned in the oven to give any stock a good colour. I find it particularly good to use when making a rich, dark onion soup.

Gravy

Make this while the beef is resting. Pour off any excess fat and sift a tablespoon or two of flour into the roasting tin. Scrape up any juices stuck to the bottom and work in the flour. Add a little boiling water, stock or red wine and stir until the mixture forms a paste then add more liquid until you have a slightly thickened sauce.

A splash of port or Madeira is a good addition, as is a hint of mustard or horseradish. Strain into a small saucepan and let the gravy simmer for five minutes or so, before pouring into a warm jug or gravy boat.