Roast Rib of Beef with Port & Anise Gravy

‘For me, this is truly the king of roasts. For best results, allow time for your joint to come up to room temperature before roasting and to rest afterwards.’

Meike Beck, cookery director

Hands-on time 20min, plus coming up to room temperature and resting. Cooking time about 2hr. Serves 6-8

• 2.5kg forerib of beef • 1tbsp English mustard powder

• 3 onions, unpeeled and halved • Handful thyme sprigs • 250ml ruby port

• 1 star anise • 500ml beef or chicken stock • 1½tbsp cornflour

FOR THE ROASTED GARLIC CREAM • 2 whole garlic bulbs • 1tsp olive oil • 200g crème fraîche

1 Remove beef from fridge at least 30min before cooking (up to 1hr) to allow it to come up to room temperature. Take note of its weight.

2 Preheat oven to 220°C (200°C fan) mark 7. Mix the mustard powder, 1tsp salt and plenty of freshly ground black pepper and rub all over the beef. Put onions and thyme in base of a sturdy roasting tin that will just fit the beef. Sit beef on top; roast for 20min.

3 Lower oven temperature to 160°C (140°C fan) mark 3 and continue cooking for 1¼hr (or 15min per 500g) for medium-rare meat (cook for longer or shorter as desired). Meanwhile, for the roasted garlic cream, cut the top off each garlic bulb and drizzle with the oil. Season and wrap each bulb loosely in foil. Cook alongside the beef for 1hr, then set aside to cool slightly.

4 Once cooked, transfer beef to a carving board and loosely cover with foil. Leave to rest in a warm place for at least 20min (up to 1hr).

5 Pour o