Rib Roast

A joint of beef, to my mind, should always be roasted so the flesh remains pale to dark pink within a glossily browned crust – those who insist on eating only grey meat can have the outside slices but they will miss out on the succulence. Flavour joints off the bone with garlic cloves or herb sprigs inserted into small slices in the flesh. I don’t usually add extra flavouring to prime joints of beef, particularly when they are on the bone, except some olive oil and freshly ground black pepper and a bit of crushed sea salt for those who enjoy the fat (as I confess I do).