Prime rib roast with garlic & rosemary

1Take the beef out of the fridge 30 minutes before you want to cook it and let it come up to room temperature. Preheat the oven to 240° (475°F). Place a large sturdy roasting pan in the oven to heat up.

2Break up the head of garlic then peel and add three cloves of garlic to a pestle and mortar. Pick in most of the rosemary leaves, add a pinch of sea salt and a lug of oil, then massage all over the beef.

3Squash the remaining unpeeled garlic cloves with the flat side of a knife and add to the hot roasting pan, along with the beef. Place straight in the oven and roast for around 50 minutes, basting occasionally with the juices from the pan.

4When the time’s up, reduce the temperature to 190°C (375°F) for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave it in for longer if you prefer your beef well done.

5Carefully transfer the beef to a platter, dot the pat of butter on top, then use a rosemary sprig to brush all over the meat. Cover with a double layer of aluminum foil and a clean dish towel and leave to rest. Serve the beef with the resting juices drizzled over the top.