Roast standing rib eye

SERVES A FAMILY

1 untrimmed rib-eye scotch fillet end with two ribs on the back bone but no chine, about 2 kg–2.5 kg (4 lb 8 oz–5 lb 8 oz)

olive oil

2 tablespoons plain (all-purpose) flour

3 tablespoons red wine

3 tablespoons boiling water

MARINADE

2 tablespoons vegetable oil

2 garlic cloves, crushed

2 tablespoons dijon mustard

2 tablespoons red wine vinegar

2 tablespoons mixed fresh herbs, such as rosemary, marjoram and thyme

For the marinade: Using a mortar and pestle pound all the ingredients together until well combined and then rub all over the rib eye. Let it sit for a couple of hours.

Preheat the oven to 220°C (425°F/Gas 7). Add a splash of olive oil to a roasting tin and heat the tin over high heat. Brown the meat on all sides and then put in the oven for 20–25 minutes. Turn the oven down to 160°C (315°F/Gas 2–3) and cook for a further 15 minutes per 500 g (1 lb 2 oz) of meat for a medium–rare finish. When done remove from the oven and place in a warm dish, cover with foil and let the meat rest for 30 minutes before carving. Collect the juice for making gravy.

To make the gravy, spoon off the excess fat from the pan juices then put the roasting tin on the stove over a gentle heat. Add the flour to the pan but not directly into the juice — I tip my pan up a little so the juice stays down one end over the heat and I put the flour next to it but not in it. Use a fork to gradually work the flour a little at a time into the juice until it is all incorporated. The juice should now be like a thick paste. Add a generous slurp of red wine and an equal amount of boiling water from the kettle (if I am having peas with my roast I use the liquid that the peas were cooked in instead of boiling water). Again work this in with your fork until all of the liquid has been incorporated into a lovely velvety gravy. Taste for seasoning and add a little salt if necessary.

Serve the beef with roasted potatoes, pumpkin (winter squash), red onion, orange sweet potato and steamed green beans and, of course, the gravy.