Roast Beef with a Pepper and Herb Coating on a Bed of Roasted Vegetables

Roast beef is, of course, a British classic. Over the years, however, it has been adopted as a special-occasion family favourite by the Anglo-Jewish community. In this version, a thyme and crushed peppercorn coating brings out the flavour of the meat while adding a piquant crustiness to each slice. Ask the butcher for a wing rib of beef that has been hung for at least 10 days, with the bones shortened so that it will stand evenly in the roasting pan. The cooking times given below produce a