Standing Rib Roast with Red Wine Sauce

Step 1: Take the beef out of the refrigerator 2–3 hours before cooking to bring it to room temperature. Pat it dry with paper towel.

Tip: This helps the beef cook evenly.

Step 2: Preheat the oven to 240°C / 460°F (220°C fan). Adjust the oven shelf so the beef will sit in the middle of the oven.

Step 3: Mix the softened butter with the garlic, rosemary, thyme, salt, and black pepper.

Step 4: Place the onion, garlic, thyme, and rosemary in a heavy-based ovenproof skillet, or use a roasting pan.

Step 5: Spread a thin layer of herb butter on the underside of the beef, on the bone side. Place the beef on top of the onion and herbs, butter-side down. Spread about two-thirds of the remaining butter over the top and sides, reserving some for later.

Step 6: Roast for 20 minutes in the hot oven.

Step 7: Remove the beef from the oven and spread the remaining butter over it. Turn the oven down to 120°C / 250°F (100°C fan).

Step 8: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan. For medium rare, cook until the centre reaches 51°C / 123.8°F. Start checking the internal temperature early.

Tip: The internal temperature will continue to rise while the beef rests.

Step 9: Transfer the beef to a plate, cover loosely with foil, and rest for 20–30 minutes. The internal temperature will rise to 56–58°C / 133–136.4°F.

Step 10: Slice the beef and serve with the sauce. Paris mash and garlic sautéed spinach are suggested accompaniments.

Step 11: Set the skillet, with the onion and garlic still in it, over high heat on the stove. Add the wine and beef stock and simmer rapidly for 10 minutes, until reduced by about two-thirds to roughly 1 1/2 cups.

Step 12: Lower the heat to medium. Mix the cornflour or cornstarch with 2 tbsp water. Drizzle in half the mixture and stir. The sauce will thicken in about 1 minute. Add more of the mixture if you want a thicker sauce.

Step 13: Strain the sauce into a bowl, then pour it into a sauce jug.