- 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
- 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.