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Recipe by Gordon Ramsay

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1. Heat the oven to 230C/fan 210C/gas 8. Season the beef all over and, in a hot pan with a little oil, sear it well on all sides. Transfer the beef to a roasting tin (or, if your frying pan will go in the oven, leave it where it is) and put it in the oven. Turn the heat down to 180C/fan 160C/gas 4 and roast for 11/2 hours.
2. Remove the beef from the oven and leave it to rest for at least 30 minutes so that the juices are re-absorbed back into the joint.
3. To serve, transfer the beef to a board and, using a long, sharp knife, slice the meat neatly away from the bone - this will make the rest of the meat much easier to carve. Don't forget to cut the meat away from between the bones too - you can either serve these pieces or treat them as cook's perks. Roll the meat in the juices, then carve into thick slices. Pour over any other juices.

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Ingredients

• 1 rib of beef , 4 ribs in size
• oil

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour 50 minutes plus resting time

Ingredients

• 1 rib of beef , 4 ribs in size
• oil

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