For the best flavour, ask your butcher for a well-hung piece of beef (2–3 weeks is optimum). Serve with broccoli or spinach and roast potatoes.
4-bone rib of beef (about 4.25kg/8–10lb)
1 heaped tbsp plain flour
700ml/1¼ pints hot beef stock
150ml/¼ pint claret
5–6 anchovy fillets in oil, drained and finely snipped
2 heaped tsp Dijon mustard
Takes 2¾–3¼ hours • Serves 8
1 Remove the beef from the fridge at least half an hour before cooking. Calculate the roasting time (17 minutes per 450g/1lb plus 15 minutes for medium–rare meat). Heat oven to 230C/210C fan/gas 8. Season the beef, put in a roasting tin without adding extra fat and roast for 15 minutes.
2 Reduce the oven temperature to 160C/140C fan/gas 3 and roast for the remainder of the calculated time.
3 Transfer the meat to a carving board, cover loosely with foil and set aside to rest for 15 minutes.
4 Pour out all but 2 tablespoons of the fat from the roasting tin. Put the tin on the hob over a medium heat and stir in the flour. Gradually stir in the hot stock, whisking all the time. Whisk in the claret, anchovies and mustard until smooth, then season to taste. Serve alongside the beef.
Per serving 914 kcals, protein 88g, carbs 3g, fat 61g, sat fat 27g, fibre 1g, sugar 1g, salt 1.01g