Roast beef is the perfect Sunday lunch for family and friends, especially when you serve it with all the trimmings, crisp light Yorkshire puddings, proper gravy and golden roast potatoes.
Have the chine bone cut through and separated from the rib, but not removed.
Season the meat with the pepper, and dust the fat side with flour. Roast in a hot oven, at least 200°C/400°F/gas mark 6, for 22 minutes per kg (10 minutes per lb), for rare to medium-rare beef, and then remove from the oven. Cover the meat loosely with foil, and keep it warm for 15 to 20 minutes before you carve it into nice, evenly pink slices.
When cooked, the wing rib is one of the easiest joints to carve, even though it is on the bone. To carve, all you do, with a sharp knife, is simply remove the loosened chine bone and detach the meat from the rib bone or bones. Cut into short, vertical slices. The same applies even with a larger joint with 3 or 4 ribs. The rib bone is worth keeping for a little beef stock, as it will have browned in the oven to give any stock a good colour.
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