Herb & pepper crusted rib of beef

• rock salt↗1 tbsp tbsp
• cracked black peppercorn↗2 tbsp tbsp
• garlic cloves↗3

  crushed

• rosemary↗small bunch

  finely chopped

• parsley↗small bunch

  chopped

• olive oil↗4 tbsp tbsp
• rib of beef↗3kg kg

  on the bone

• onions↗2

  sliced

• red wine↗250ml ml
• fresh beef stock↗400ml ml

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.

2. 2

   While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.