Roast rib of beef on the bone
Place the joint in a roasting tin. To make the fat on the joint extra crusty during cooking, rub the fat surface of the beef with 1 level dessertspoon of plain flour and then paint with some English or Dijon mustard. Season with salt and pepper.
Now put the meat into the oven. Give it 20 minutes cooking at the high initial temperature; after that turn the heat down to gas mark 5, 375°F (190°C) and cook it for 15 minutes to the pound (450 g) for rare beef. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done. (Rare beef should have an internal temperature of 60 degrees C if you have a meat thermometer)
While the beef is cooking baste it from time to time with its own juices. Baste the meat at least three times during cooking.
You can check to see if the beef is cooked if you insert a thin skewer into the thickest part of the meat and check the juices: the red, pink or clear colour will indicate the degree to which the beef has cooked.
When it is cooked to your liking, take it out of the oven, transfer it to a board and allow it to stand in a warm place for half an hour (or even more), loosely covered with foil, before you do the carving – this is really important as it lets all the juices that have come up to the surface seep back into the meat. Any juices that escape should be poured into the gravy. Delicious with roast spuds, Yorkshire pudding, gravy, vegetables and creamed horseradish.