Had any thoughts for tea? How about this from Armstrong's Family Butchers...

ROASTED RIB OF BEEF from Armstrong’s Family Butchers:

“Serves 6-8

1 × 2 bone rib of Aberdeen Angus aged beef

1 bulb of garlic, broken into cloves

a few sprigs of rosemary, leaves picked

sea salt

freshly ground black pepper

olive oil

a knob of butter

Method

Preheat the oven to 190 deg C. Take the beef out of the fridge 30 minutes before you want to cook it and allow it to come up to room temperature. Place a roasting tray in the oven to heat up. In a pestle and mortar crush 3 garlic cloves and most of the the rosemary leaves with a pinch of sea salt and a tbl spoon of olive oil, then rub all over the beef.

Crush the remaining unpeeled garlic cloves and add to the hot roasting tray with the beef. Pop straight in the oven and roast for around 1hour 15 minutes, basting occasionally with the juices from the tray.

When the beef is beautifully golden brown on the outside and pink in the middle - leave in for longer if you prefer your beef well done. Carefully transfer it to a chopping board, dot the knob of butter on top, then use a rosemary sprig to brush all over the meat. Cover with a double layer of tin foil and leave to rest.

Serve the beef with the resting juices drizzled over the top, roast potatoes cooked in beef dripping, Yorkshire puddings, roasted vegetables and a good helping of horseradish”

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