Roast Beef

1. Remove the beef from the fridge at least 1 hour before cooking so it comes to room temperature, then preheat the oven to 220 C.
2. Pat the joint dry, rub it all over with the olive oil and season generously with the salt and black pepper, then set it in a roasting tin and scatter the extra bones and quartered onion around it.
3. Roast at 220 C for 20 minutes to brown the surface, then lower the heat to 180 C and continue roasting; for medium-rare cook to an internal temperature of 57 to 60 C, roughly 15 minutes per 500 g.
4. Check doneness with a meat thermometer in the thickest part, then transfer the joint to a board, cover loosely with foil and rest for at least 15 minutes so the juices redistribute.
5. Meanwhile make the gravy by placing the roasting tin over medium heat, stirring the sifted flour into the pan fat and juices and cooking for 1 minute until it forms a smooth paste.
6. Pour in the glass of red wine, scraping up the browned bits, let it bubble for a minute, then gradually whisk in the stock and simmer until the gravy thickens; strain it to remove the bones and onion and season to taste.
7. Carve the rested beef against the grain into thin slices and serve with the hot gravy.

You'll use: Oven · Pan · Saucepan · Whisk