Instructions: Make 4 incisions about 3 cm deep into the rib of beef with the point of a knife and stuff a clove of garlic into each. Sprinkle with pepper. Set on a rack in a roasting dish and cook at 220C (420F) allowing 15 minutes per 500 g for rare
20 minutes per 500 g for medium.

25 minutes per 500 g for well done.

It is best when slightly underdone.

Remove from oven and allow to rest for 20 minutes before carving.

Wine sauce:
Finely dice onion.

Dissolve cornflour in cold beef stock.

In the same pan as you roasted the meat, saute the onion in butter until golden. Add wine, brandy, stock, and remaining ingredients. Stir until boiling, scraping up any roastng sediment from the pan. Add any juices that run from the roasted meat. Simmer 5 minutes and strain into sauce boat.

Carve the beef thin across the grain of the meat, arrange on a serving platter and garnish with Yorkshire puddings (see recipe), serve sauce separately in a sauceboat.

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