Ingredients
Hardiesmill Fore-Rib on the Bone
1 glass red wine
1 glass water
seasoning

Instructions
Preheat oven to 220 C

1. Take the roast out of the fridge, bring to room temperature, do not take straight out of vacuum pack or fridge and put straight in oven!
2. Put in a roasting dish with a little wine and some water and season well
3. Put in preheated oven  for 15 minutes until well sealed.
4. Then reduce oven to 200C and roast for 10 minutes per lb for rare, 12 for medium-rare and 20 minutes for well done.  Please alter the times downward if you are using a fan oven.
5. Baste the joint with the juices in the roasting pan every half hour, especially if you are using a fan oven.  If you are using a roasting bag this is not necessary
6. Once the meat is cooked to your preference, remove from oven and put on a large dish to rest for at least 20 minutes.  This allows the juices to run from the meat and leaves you time to make a gravy.
7. To make the gravy, place the roasting tin directly on the hob at a low temperature and stir with a wooden spoon to combine all the juices and any sediment.  Season and put in a gravy boat.
8. Carve the meat and enjoy.

How about serving it with a cucumber and ginger salad

1 cucumber coarsely grated unpeeled 
100 ml white wine vinegar
1 teaspoon suger
4-5 cm fresh ginger peeled and coarsely grated
Seasoning

Combine all the ingredients and leave for 1 hour before serving. 

Serving suggestions
A magnificent roast beef needs to be served with roast potatoes and Yorkshire pudding. Also try parsnips. Braised traditional white celery would be good (chop celery and boil in pan of water until soft with a little wine and seasoning). For something different try chunks of roasted squash – roast in olive oil with large slices of red pepper, thyme sprigs and a little dried red chilli flakes.