Ingredients:

• 2.7kg 3-bone fore rib of beef, French trimmed – ask your butcher
• 2 sprigs fresh rosemary
• 6 sage leaves
• 4 Shallots
• 5 cloves garlic
• 200ml red wine
• 2 tablespoons olive oil
• Sea salt
• Black Pepper

(serves 6)

Instructions:

• Pre-heat oven to 240’C/220’C Fan/Gas 9
• Rinse the joint and pat dry.
• Rinse rosemary and sage, peel and quarter the shallots
• Peel 2 cloves of garlic and the rest unpeeled.
• Place the rib of beef in a heavy bottomed roasting tin.
• Add the unpeeled garlic cloves, shallots and bruised sage leaves.
• Make some slits in the meat and insert the peeled garlic cloves and rosemary.
• Pour the olive oil over the meat.
• Put the tin in the hot oven and seal the meat for 20 minutes, turning the joint on its sides a couple of times.
• Remove the roasting tin from the oven and pour over the wine.
• Return to the oven and leave it for a couple of minutes.
• Turn the oven temperature down to 190˚C/170˚C fan/Gas 5 and continue roasting for 30 minutes per kilo if you like your beef rare or 40 minutes per kilo for medium rare.
• Remove the beef from the roasting tin and transfer to a carving board. Cover with kitchen foil and leave to rest in a warm place for at least 20 minutes before carving.
• Meanwhile, strain the roasting juices through a sieve.
• Season with a little salt and a generous grinding of black pepper and keep warm.
• Arrange the carved beef on a warm serving dish, drizzle with the roasting juices and serve immediately.

Enjoy!