When you buy your rib of beef, ask the butcher to trim the bones of fat (or to remove the ribs altogether) and tie the joint with string. The cooking method is the same either way. Slow-roasting is the most stress-free method – you don’t even need to sear it. Invest in a good instant-read meat thermometer to hit the perfect temperature.
And, for the ultimate accompaniment, make your own horseradish sauce: combine 120ml each of creamed horseradish, double cream and soured cream. Add 60ml mayonnaise and a pinch each of salt and sugar. Finish with a good grinding of black pepper and a sprinkle of chives.
