Herb-scented slow-roasted rib of beef

Serves 10 Prep 30 mins, plus at least 3 hrs to bring to room temperature

Cook 5 hrs, plus resting

3-bone rib of beef joint (about 3-3.5kg) 4 garlic cloves, left whole, bashed once 4 rosemary sprigs 1/2 pack thyme handful bay leaves 4 allspice berries 4 cloves 1 tsp black peppercorns 200ml red wine 1 tbsp plain flour FOR THE GLAZE 2 tbsp Bovril 2 tbsp Dijon mustard 1 tbsp black treacle

1 Take the beef out of the fridge and leave for at least three hours, or overnight. Tip the garlic, herbs and spices into a large roasting tin. Using a blowtorch or under a hot grill, singe the herbs until they start to smoulder (if using a grill, do not leave unattended). Leave to cool slightly.

2 Heat oven to 100C/80C fan/gas 1/4. Rub 1 tbsp of salt on the meat, then sit the joint on top of the herbs. Pour over wine, then tightly tent the tin in a couple of sheets of extra-wide foil. Roast for 1 hr, then reduce oven temperature to 70C/50C fan (don’t adjust a gas oven), and roast for 3 hrs.

3 Remove the foil and insert a digital probe into the middle of the joint – when it gets to around 60C, it’s done. If the meat does not reach this, increase to 150C/130C fan/gas 2, and roast with the foil off, checking the temperature every 15 mins. Meanwhile, make a glaze by whisking the ingredients together.

4 When the beef is cooked, remove from oven and increase temperature to 230C/ 210C fan/gas 8. Return it to the oven for 5 mins to crisp and blister the fat. Brush the glaze all over, return to the oven for 5 mins until sticky and slightly charred. Keep an eye on it, as it can burn easily. Leave to rest for 20 mins.

5 To make the gravy, put the roasting tin over a low heat; stir in the flour to make a gloopy paste. Add in any remaining glaze, then pour in 500ml boiling water. Boil for a few minutes, strain into a small pan and keep warm. Slice beef thickly and serve with gravy on the side.

PER SERVING 558 kcals, fat 35g, saturates 16g, carbs 4g, sugars 2g, fibre 1g, protein 52g, salt 2.4g