A beautifully roasted rib of beef, dry-aged and grass-fed, is sure to be a showstopper for any special occasion - especially Christmas and New Year!

Our recipe is simple, letting the natural flavours of the succulent beef take centre stage. 

Cooking time: 1hr 10 mins, plus resting time

Serves: 4+

Ingredients:

• x1 1-2kg rib of beef
• Fresh rosemary, 4 sprigs or more
• Fresh garlic, 1 bulb or more
• Olive oil
• Butter
• Salt

Method:

1. Take the rib of beef out of the fridge about 1 hour before you want to cook it, letting it come up to room temperature.

2. Whilst the beef is coming to room temperature, preheat your oven to 240°C/475°F and place a large sturdy roasting tray in the oven to heat up.

3. Strip your rosemary leaves into a pestle and mortar, and peel and add about 3 cloves of garlic (however much you like!), then bash to a paste with a sprinkle of salt and a splash of oil.

4. Tip the paste onto the beef and then massage all over, getting into all the nooks and crannies!

5. Squash any remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting every once in a while with the juices from the tray.

6. When the time’s up, reduce the temperature to 190°C/375°F for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – just leave in for longer if you prefer your beef well done.

7. Then, carefully transfer the beef to a platter, dot the knob of butter on top, and use any remaining rosemary to brush all over the meat. Cover with a double layer of tin foil and a tea towel and leave to rest.

8. Serve the beef with the resting juices drizzled over the top, perfecttly complimenting roast potatoes, vegetables and yorkshire puddings!