• 3 bone beef rib joint, around 3.5-3.8kg
• vegetable oil
• salt and pepper

1. Preheat the oven to 95˚C Fan/115˚C.
2. Remove the meat from the fridge at least 30-45 minutes ahead of cooking time.
3. Weigh the meat so that you know how long to cook it for. 30 minutes per 500g, plus an extra 40 minutes should give you a medium-rare/medium.
4. Heat a large frying pan with some oil, season the meat with salt and pepper and brown the joint all over, being careful as you turn the meat.
5. Once the meat has been browned all over, place in a baking tray along with the cooking juices from the pan and roast in the preheated oven for 4- 4 ½ hours for the above weight of meat. It's worth investing in a meat thermometer so that you cook your meat perfectly.
6. After this time, check the meat using a meat thermometer. The temperature needs to be between 55˚C-60˚C.
7. Rest the meat for 1 hour before carving to allow the meat to relax.

Originally featured on Parti Bwyd Beca.

Recipe by Beca Lyne-Pirkis.