Roast Rib of Beef

 Roast Rib of Beef

  Serves 6–10
  A standing rib joint from grass-fed cattle bought from a good butcher can’t be beaten as a Christmas dinner feature. The joint of beef should not be over seasoned; it has enough flavour in itself along with its traditional accompaniments. Gravy and a hot horseradish relish or hot English mustard are popular adjuncts. Serve with boiled new potatoes or roasted potatoes, which can be baked in the hot oven as the beef is ‘resting’. This is one of the best meals in the world.
  1 standing rib of beef (3 ribs to serve 6–8, 4 ribs to serve 8–10) or 1 rump of beef (2 kg to serve 6, 3 kg to serve 8)
  1 teaspoon freshly ground black pepper
  2 tablespoons olive oil
  2 teaspoons sea salt
  gravy

  ½ cup white wine
  1 tablespoons sherry vinegar
  2 cups beef stock
  salt and freshly ground black pepper, to season
  10 g butter
 
  Preheat the oven to 220°C. Bring the beef to room temperature and rub the pepper over the surface. Heat the oil in a heavy roasting pan over a moderately-high heat and brown the beef on all sides. Place the beef, curved side up, in the dish (a rump should be placed on a wire rack in the baking dish). Press the salt onto the surface fat. Roast beef in the oven for 20 minutes, then reduce the heat to 180°C, until done. For rare beef, allow 10–12 minutes per 500 g; for medium-rare, allow 15 minutes per 500 g, plus 15 minutes; and for well-done, allow 20 minutes per 500 g, plus 20 minutes. Remove the beef from the baking dish to a warm plate, cover loosely with a double sheet of foil and leave to rest in a warm place for 20–30 minutes.
  To make the gravy, pour the excess fat from the roasting pan, leaving about 2 tablespoons. Deglaze the pan over a moderate heat with the white wine and sherry vinegar, lifting off the brown bits. Add the beef stock and any red juices from the meat and cook for a few minutes. Season to taste with salt and freshly ground black pepper. Strain into a small saucepan and, just before serving, swirl in the butter – this softens the gravy and creates a liaison. Pour into a gravy boat to serve.
  Serve the beef with a selection of your favourite vegetable side dishes. One suggestion would be roast potatoes, green beans, and glazed carrots.