Rib of beef with balsamic gravy
Preheat the oven to 180ºC (160ºC fan). Weigh a prime rib of beef – about 2-2.5kg – and calculate the cooking time: it will take 15 minutes per 450g plus another 15 minutes for a medium-rare result.
Season the beef with sea salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large frying pan, then add the beef and sear until golden brown all over. Transfer to a roasting pan and cook for the time you calculated. Once cooked, remove the joint from the pan, loosely cover with foil and set aside to rest in a warm place for 15-30 minutes.
Warm the frying pan used to sear the beef. Add a tablespoon of tomato purée, stirring it into the meat juices and cooking for a couple of minutes. Pour in 200ml red wine and simmer for a few minutes to reduce. Add 500ml beef stock and 1-2 tablespoons balsamic vinegar and simmer until the gravy is just lightly thickened. Stir in any cooking juices from the roasting pan.
Carve the beef into thick slices and serve with the gravy.