Standing rib roast (prime rib on the bone)

1. Prepare your rib roast by tying each rib with string or ask your butcher to do this.
2. When you are ready to make your roast, take it out of the fridge at least 2 – 3 hours before so that it gets to room temperature. This is very important as it is a big cut of meat. Season it well on all sides with salt & pepper.
3. In a cast-iron skillet, heat a splash of neutral oil and then, sear each side of the meat until caramelized on all sides. Remove and set aside briefly while you wipe down the pan if you are using it in the oven too.
4. Place the cut onion, head or garlic, sprigs of thyme and rosemary in the bottom of the pan. This serves as a trivet that elevates the meat above the pan while roasting and preventing any burning or excessive smoke. You can use these roasted vegetables as a base for gravy or sauce for the meat later.
5. Preheat to oven to 240C/460F (conventional) or 220C/430F (fan/convection). Adjust the shelf so the beef will be sitting in the middle of the oven – (or one below the middle if it is on the fan setting). Place the seared meat onto the vegetables and slather over the butter.

Cook the meat for 20 minutes at high heat then remove and baste with the butter in the pan. Turn the oven down to 150C / F and cook for a further 1.5 hours or until the internal temperature of the meat registers the following:

1. Rare: Out the oven @ 46°C/115°F - Final temp after resting - 49°C/120°F
2. Medium rare: Out the oven @ 48°C / 118°F – Final temp after resting -  52°C / 125°F
3. Medium: Out the oven @ 51°F/123°F – Final temp after resting -  55°F / 130°F
4. Medium well-done: Out the oven @ 53°C / 127°F – Final temp after resting - 57°C / 135°F
5. Remove from the oven when it has cooked to your preferred degree. Bearing in mind the outer part should be a little more well done than the middle. Allow your meat to rest for at least 20 minutes loosely covered with tin foil.
6. Serve with your favourite roast beef sides, a hearty gravy or red wine sauce.