1 tbsp rock salt
2 tbsp cracked black peppercorns
2 tbsp garlic infused oil
small bunch rosemary, finely chopped
small bunch parsley, chopped
2 tbsp olive oil
3kg rib of beef on the bone
For the gravy
1 Finely diced carrot,
1 Finely diced stick celery
250ml red wine
300ml low FODMAP beef stock
Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic oil, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin.
Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins.
Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices.
Fry the carrots and celery in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices.
Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
Recipe adapted from: Good Food