Prime Rib Roast with Rosemary, Garlic and Beef Gravy

• 1 large Bone-in beef rib roast
• 60 g Unsalted butter, room temperature
• 2 sprigs Fresh rosemary
• 4 cloves Garlic
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Plain flour
• 500 ml Beef stock

1. Take the beef out of the fridge 1 hour before cooking so it loses its chill. Heat the oven to 220°C (430°F).
2. Strip the rosemary leaves from the sprigs and finely chop them. Crush the garlic to a paste with the fine sea salt, then mix with the butter, rosemary and black pepper to make a fragrant rub.
3. Set the beef in a roasting pan, bone-side down. Rub the butter mixture all over the surface, pressing it into any crevices.
4. Roast for 20 minutes to brown the outside, then reduce the oven to 160°C (320°F). Continue roasting for 60 to 80 minutes, or until a thermometer reads 52°C (125°F) for rare, 57°C (135°F) for medium-rare, or 60°C (140°F) for medium.
5. Lift the roast onto a board and rest it loosely covered for 25 to 30 minutes. The temperature will rise a little as it rests and the juices will settle.
6. Pour off all but about 2 tbsp of fat from the roasting pan, keeping the browned bits and drippings. Set the pan over a low heat (or scrape the drippings into a saucepan), whisk in the plain flour and cook for 1 minute until it smells lightly nutty.
7. Gradually whisk in the beef stock, scraping up the browned bits as you go. Simmer for 6 to 8 minutes until glossy and lightly thickened, then taste and adjust with a little more fine sea salt and black pepper if needed.
8. Carve the beef into thick slices, cutting along the bones first if needed. Serve with the hot gravy.

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