Best Sunday Roast................

Ingredients

1 x 2 to 2.5 kg Prime Rib (Angus preferably) Sea salt

Freshly ground black pepper Olive oil 2 red onions cut in quarters

2 brown onions cut in quarters 2 bulbs of garlic, plus 4 cloves garlic, peeled and roughly chopped 1.5 kg of roasting potatoes

1 kg of sweet potatoes

1 kg of carrot diced large Fresh rosemary

Fresh thyme 2 glasses of dark, rich robust red wine 1 tbsp of flour

50 gr of butter

Method

Preheat the oven to the highest the knob will go to 200 to 230 degrees and heat a large thick-bottomed roasting pan on the stove-top

Season the beef generously with salt, then add a little olive oil to the pan and lightly color the meat for a couple of minutes on all sides.

Place the onions and bulbs of garlic in the pan with the cut of beef on top of them, then cook in the pre-heated oven for about 1 and half hours.

While the beef is roasting, parboil the potatoes and carrots in salted boiling water for around 10 minutes and drain in a colander. Shake the excess water off by and give them a good banging around this will make them really crispy.

After 30 minutes of cooking take the roasting pan out and toss in the potatoes, carrots thyme and rosemary. sprinkle the chopped cloves of garlic and season the beef and root vegetable mix with a good grinding of pepper

Shake the tray and return it back in the oven for the final roasting hour. Remove the potatoes and carrots from the roasting pan and keep warm, place the beef on a serving plate, covered with foil, to rest.

Remove most of the fat from the roasting pan, you should be left with caramelized onions, squashy garlic, bits of potatoes, carrots, and beef.

Add the flour to the roasting pan, scraping and mashing everything together. Heat the tray on the stove-top and when hot, add the red wine.

Let simmer for 6 to 7 minutes, stirring every few minutes, add the butter and continue to simmer for another 3 to 4 minutes until the gravy is rich, glossy and coats the back of a spoon.

Add any juice from the beef to the roasting pan, and a little water if necessary to have the perfect gravy. pass through a sieve and serve on the side in a gravy boat

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