Incredients:

• Organic Rib of beef on the bone Minimum 1.75 kg (incl rib)
• English Mustard 4 heaped tbsp
• Butter 40g (1½ oz)

Method:

1. Preheat oven to 220c / 425f / Gas mark 7.
2. Smear the beef with the English mustard and place in the roasting tin. Place the butter in 3 or 4 pieces on the beef and place in the preheated oven.
3. Cook the meat for 44 minutes per kilo (20 minutes per pound). Cook for a further 15 minutes if your family / guest like their meat well done.
4. The next instruction is imperative for the meat to taste its best. Take the meat out of the oven and place on a warmed carving dish. Cover the meat with foil and leave to ‘rest’ whilst you cook your vegetables, make the gravy and warm the plates (at least 15 minutes).

Note:

If you place the meat on its side in the roasting tin it will cook faster than the times above. If you have space, cook the joint on its bottom – with the bones sticking up. Remember that since the meat is on the bone it will take longer than usual. Test the meat with a skewer as it is resting before you cook your vegetables as you may feel it needs longer than the recipe states.

This recipe was tested in a conventional fan oven.

For other joints of beef cook the meat for 35 minutes per kilo (16 minutes per pound) for a rare roast.

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