Roast Beef with Garlic and Rosemary

SERVES 6-8

2kg rib of beef

3 large garlic cloves, peeled and grated

20g butter, at room temperature 4-5 stalks of fresh rosemary, leaves removed and chopped

Salt and black pepper 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2 Using a sharp knife, make incisions into the rib of beef, big enough that you would be able to put your fingertip into them.

3 Place the grated garlic in a bowl with the butter and rosemary. Season with salt and black pepper. Mash everything together with a fork.

4 Rub the butter mixture into the beef (making sure your hands are clean first). Try to rub it into the incisions, filling them with the butter.

5 Place the beef in a roasting tin, cover loosely with tinfoil and place in the oven.

6 After 30 minutes, remove the foil and leave to roast for a further 50 minutes, for medium-rare, or cook longer if you like it medium or well done.

7 At the end of the cooking time, remove the beef from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm. Then carve and serve.