Sunday Rib Roast Beef and Its Gravy

Preheat the oven to (235C/450F). Rub the joint with olive oil, salt and pepper. Place on a tin and cook for about 30-40min, until the meat is browned. Turn the heat down to 180C/350F. Allow 20-22min/kg (9-10min/lb) for rare, 30min/kg (12-15min/lb) for medium. The actual time depends on the oven, so don’t expect to get it just right on the first couple of times. Important: let the meat rest for at least 30min on a rack before carving. For the gravy: reserve the excess fat dripping for the Yorkshire Pudding and Roast Potatoes. Place the beef roasting tin directly over the hob and throw in the diced vegetables, scraping the tin with a spatula. Once they are caramelized, deglaze with the red wine and add the stock. Let it reduce until slightly syrupy. Drain the gravy, pushing the vegetables through the sieve, to naturally thicken the sauce. To help with the thickening, you can also add some of the potatoes` boilingwater to the gravy. Adjust seasoning to taste.