Pre-heat the Oven to 220ºC/ 200ºC Fan / 425ºF / Gas Mark 7, reducing to 190ºC/ 170ºC fan / 375ºF / Gas Mark 5

To cook the beef

Mix the ingredients for the rub together and cover the beef joint all over.

Place the onions, bay leaves, thyme and garlic bulb in the roaster and place the beef joint on top, rib bones facing up.

Roast in the oven, basting occasionally, for the desired time; see cooking guidelines below.

Remove from the pan, cover with foil and rest for 30 minutes. While resting the core temperature of a large joint will rise a little.

To cook the gravy

Remove the herbs and garlic from the roaster. Squeeze the juices from the garlic into the pan before discarding.

Stir the flour into the pan juices and add the warm stock and the wine.

Place the roaster on the hob and stir the contents over a low to medium heat until thickened.

Cooking Guidelines

220ºC / 200ºC Fan / 425ºF / Gas Mark 7, pre-heated, for 30 minutes.

Then reduce to: 190ºC / 170ºC Fan / 375ºF / Gas Mark 5 for 30 minutes per kg (2.2lb) for rare.

Add an extra 15 minutes to the cooking time for medium rare and 30 minutes for well done.

For example a 3kg (6½ lb) joint will take a total of:

120 minutes (2 hours) for rare

135 minutes (2 hours 15 minutes) for medium

150 minutes (2 hours 30 minutes) for well done

These times are guides only as other factors such as the temperature of the meat and oven efficiency may affect the desired cooking level .Check by inserting a metal skewer to see the colour of the juices or for a more accurate result use a meat thermometer.

Temperature recommendation

49ºF/120ºF to 51ºC/126ºF for rare

55ºC/130ºF to 58ºC/ 135ºF for medium to rare

60ºC/140ºF to 63ºC/ 145ºF for medium

66ºC/150ºF to 69ºC/ 155ºF for medium to well done

71ºC/160ºF and above for well done